Outstanding extra virgin olive oil allows you to achieve big flavors effortlessly. Case in point? This sheet pan chicken dinner that goes together in minutes. If you don’t have olives on hand, feel free to substitute marinated artichoke hearts and a couple of tablespoons of brined capers.
- 2 lemons, preferably seedless
- 1/4 cup extra virgin olive oil, plus more for serving
- 8 cloves garlic, peeled and left whole
- 2 teaspoons fresh thyme leaves or 2 sprigs fresh thyme
- 8 large bone-in chicken thighs, skin on
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon hot red pepper flakes (optional)
Preheat the oven to 425°F. Slice the ends off the lemons. Cut into 1/3-inch-thick slices. Quarter each slice. Toss with 1 tablespoon of olive oil, the olives, garlic, and thyme. Set aside.
Oil a rimmed baking sheet with 1 tablespoon of olive oil. Toss the chicken thighs with the remaining 2 tablespoons of olive oil, plus the salt, pepper, and hot red pepper flakes, if using. Arrange the chicken, skin side up, on the pan.
Place the baking sheet in the oven and let the chicken roast for 25 minutes. Scatter with the lemon and olive mixture. Continue roasting until the chicken skin is crispy and brown and flesh is tender. It should measure 165°F on an instant-read thermometer, about 20 minutes more. Transfer the chicken, lemons, olives, and accumulated juices to a platter or plates. Serve with additional olive oil for drizzling.
Serves 4 — Recipe adapted from the Chicago Tribune, December 6, 2017