Delightfully salty and lemony, this dish uses dark meat from the chicken, which is best suited for braises. Be sure to use bone-in thighs for outstanding flavor.
- 6 chicken thighs
- Salt and freshly cracked pepper
- 1/2 teaspoon crushed red pepper flakes
- 6 cloves garlic
- 1 teaspoon crushed fennel seeds
- 2 sprigs fresh rosemary
- 2 lemons
- 1 tablespoon olive oil
- 1 cup black and green olives
- 1 cup chicken broth
- 3 tablespoons fresh chopped parsley
Preheat the oven to 375 degrees. Pat the chicken thighs dry with a paper towel. Season liberally with salt and pepper. Arrange in a single layer in a shallow roasting pan, skin side up. Sprinkle with the red pepper, garlic, fennel seeds and rosemary. Tuck the lemon wedges throughout. Drizzle with olive oil. Marinate for 15 minutes.
Put the baking dish in the oven, uncovered, and roast until the skin begins to brown, about 20 minutes. Scatter the olives over the chicken and add the broth. Cover tightly with aluminum foil and bake for one hour, or until meat is very tender. Using a slotted spoon, transfer the thighs, lemon wedges and olives to a platter. Cover to keep warm. Pour the pan juices into a saucepan. Skim the fat from the surface. Simmer rapidly over high heat until reduced by half. Spoon the juices over the chicken, sprinkle with parsley and serve.
Makes 6 servings.