The rosemary in this dish has such great flavor and is paired perfectly with the bright, tart lemons and salty olives. This photo doesn't begin to describe how delicious this chicken was.
3-4 chicken thighs
2 Tbsp olive oil
1 medium onion, minced
1-2 cloves garlic, finely minced
1 jar olives
1 handful of fresh rosemary (I used 1 Tbsp dried)
1 lemon, sliced into rounds
salt and pepper to taste
Preheat oven to 425.
Heat olive oil in a frying pan and saute onion, garlic (and rosemary if it is dried, not fresh). Wash chicken thighs and pat dry, season with salt and pepper and add legs to the frying pan until they are brown on all sides (about 6-10 minutes).
Put chicken legs in an oven safe dish and pour onion/garlic mixture on top. Add olives, lemon slices and rosemary (if using fresh) on top. Bake in the oven for 35-40 minutes or until cooked through and the juices run clear.
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