2 tbsp olive oil
8 chicken thighs (bone in or boneless but with skin on)
2 tbsp fresh oregano, chopped
2 garlic cloves, crushed
Grated zest of 1 lemon
Juice of 1 lemon
1/2 cup pitted black olives, sliced
1 cup chicken broth
Salt and pepper to taste
Pre-heat the oven to 360F.
Warm the olive oil in a deep-sided saute pan. Season the chicken generously with salt and pepper. Sprinkle half the oregano over the chicken thighs. Cook in batches starting skin side down, turning once, till golden brown, 3-4 mins per side. Transfer chicken to a plate and set aside. Don't overcrowd the pan (it will stop the chicken getting crispy), so work in batches if necessary.
Add garlic and half of the lemon zest to the pan, reduce heat and saute for 1-2 mins stirring continuously. Stir in lemon juice, return the chicken to the pan and transfer to the oven. Roast for about 30 mins, basting occasionally with juices from the pan. Be REALLY careful to use oven gloves as the metal handles will be extremely hot!
About 20 mins into cooking the chicken stir in the olives, remaining 1 tbsp of oregano and continue cooking.
When done, transfer the chicken thighs to a plate and keep warm. Add the broth to the saute pan and simmer over a medium heat, scraping up any brown bits from the pan. Cook until the juices reduce by about half, 4-5 mins. Adjust seasoning with salt and pepper to your taste. Pour sauce over the chicken, sprinkle remaining lemon zest on top and serve.
Serves 4