Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 3 lbs bone-in, skin-on chicken thighs
  • 1 lemon, sliced into rounds
  • 1/2 cup pitted Kalamata olives

Instructions:

  1. Pat the chicken thighs completely dry using paper towels to ensure the skin crisps during roasting.
  2. In a large bowl, whisk together the olive oil, minced garlic, oregano, smoked paprika, salt, pepper, and lemon juice.
  3. Toss the chicken thighs in the marinade until every inch of the skin is thoroughly coated.
  4. Arrange the coated chicken on a wire rack set over a rimmed baking sheet.
  5. Scatter the lemon slices and Kalamata olives around the pan.
  6. Roast at 400°F (200°C) for 35–45 minutes, or until the internal temperature reaches 175°F (80°C) and the skin is mahogany-colored.