Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 1 medium onion, sliced (approx. 5 oz / 140g)
  • 4 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup pitted Kalamata olives (150g)
  • 1 cup cherry tomatoes, halved (150g)
  • 1 tsp fresh rosemary, finely chopped

Instructions:

  1. In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, salt, and pepper. Add the chicken thighs, tossing thoroughly to coat. Let marinate at room temperature for 10 minutes.
  2. Preheat oven to 400°F (200°C). Scatter the sliced onions and minced garlic across the bottom of a 12-inch cast iron skillet or ceramic baking dish.
  3. Place the marinated chicken thighs skin-side up on top of the onions to create a natural rack.
  4. Roast in the oven for 25 minutes until the skin is deep golden mahogany.
  5. Remove the pan and scatter the Kalamata olives, cherry tomatoes, and fresh rosemary around the chicken.
  6. Return to the oven for another 15–20 minutes until the tomatoes have blistered and the internal temperature of the chicken reaches 165°F (74°C).