Makes 4 servings
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 head of garlic, cut in half
1 large red onion, cut into wedges
1/4 cup pitted kalamata olives
1 teaspoon dried oregano
1 tablespoon extra-virgin olive oil
Juice from 1 lemon
Extra lemon wedges
Preheat the oven to 400 degrees.
Season the chicken on both sides with salt and pepper and place skin side up in a large baking dish. Arrange the garlic halves, red onion wedges, and kalamata olives around the chicken. Sprinkle the pan with the oregano and drizzle the olive oil and lemon juice over the chicken, onion, garlic, and olives. Bake for 30-40 minutes until the chicken reaches an internal temperature of 165 and the juices run clear.
Serve with tzatziki, lemon wedges, and warm pita.