Serves: 4 – 6
I love a simple recipe that comes good and this one simply delivers.
It’s a bake (✅), it’s reasonably healthy (✅) and it’s easy (✅).
Though it’s the richness of wonderful Mediterranean flavour that truly gets it over the line. (✅).
It is better than the seeming sum of its parts and bravo for it.
The richness of the reserved stock, the break apart chicken… and those olives.
This is a mid-week meal that will set the clock forward to Friday when the cooking can commence. It’s just that good, that fun and that successful.
Paired with a salad of greens, red onion, tomato, maybe some cucumber and plenty of oregano and a good vinaigrette: I reckon only a bottle of chilled red along-side could better it.
Lock next Wednesday evening in and the road to the weekend just got much easier.
And chill that red.
8 chicken thighs (ideally skin-on and bone in)
Salt and freshly cracked pepper
1/2 tsp red pepper flakes
6 garlic cloves, minced
1/2 tsp crushed fennel seeds
1 tbsp roughly chopped rosemary
1 tbsp olive oil
2 lemons, cut into 8 wedges each
1 c olives, black and green pitted
1 c chicken stock
3 tbsp chopped parsley to serve
- Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in a baking dish one layer, (skin) side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning on all sides. Tuck lemon wedges here and there, marinating for 15 minutes. Heat the oven to 190c.
- Put the baking dish in the oven for 20 minutes uncovered (or until the skin, if you have it, starts to brown). Scatter olives over evenly and then pour over the stock. Cover tightly and bake for 1 hour.
- Remove thighs and lemon wedges and arrange on a platter and keep warm. Pour pan juices into a saucepan and quickly skim fat from the surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over the chicken, sprinkle with parsley and serve.