- 8 sprigs oregano, leaves picked (½ cup packed)
- 5 cloves garlic
- 2 lemons, one zested and one cut into ⅛
- 2 tsp. cumin
- 3 Tbsp. olive oil
- 8 chicken thighs (1½ lbs), bone in, skin on
- 2 large Russet potatoes, peeled and cut into ½-inch circles
- 1 cup castelvetrano olives, pitted & drained
- 4 tsp. kosher salt
Instructions
- Preheat oven to 350⁰F.
- In a food processor, add oregano, garlic, lemon zest, cumin and 2 tablespoons oil. Process until chopped. Place mixture in large bowl and toss with chicken thighs.
- In a 10-inch cast iron pan, layer 1 tablespoon oil and top with potatoes and sprinkle with 2 teaspoons salt. Place chicken thighs on top and sprinkle again with 2 teaspoons salt. Scatter lemon wedges in between chicken thighs.
- Place the pan over medium heat, cook for 5 minutes or until the edges start to brown. Immediately place the pan on the top rack in the oven and bake for 10 minutes. Adjust oven temperature to 400⁰F and cook for another 25 minutes or until chicken is browned and internal temperature reaches 160⁰F. Scatter olives on top and serve.
- See more at: http://blog.lacrema.com/chicken-thighs-potato-lemon-castelvetrano-olives/#sthash.kLhn82pq.dpuf