From inthekitchenwithkath.com
(Adapted from a recipe in Diane Rossen Worthington’s Seriously Simple: Easy Recipes for Creative Cooks)
Serves 2 (double the ingredients for 4 servings)
1½ teaspoons lemon zest (A Microplane zester works great for this.)
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary, plus 1 more tablespoon for garnish
Salt and freshly ground pepper to taste
4 chicken thighs (about 1¾ pounds)
12 garlic cloves, peeled
½ cup chicken broth
1/3 cup pitted green olives, rinsed
1. Preheat the oven to 425˚.
2. Combine the lemon zest, lemon juice, olive oil, 2 tablespoons rosemary, and a dash of salt and pepper in a small bowl.
3. Put the chicken in an oven-proof skillet. (I used a 10-inch cast iron skillet.) Pour the lemon/herb mixture over the chicken.
4. Add the garlic cloves to the pan.
5. Roast for about 40 minutes, until the chicken is done.
6. Remove the chicken from the pan to a plate. Add the chicken broth to the skillet and cook on the stove over medium heat for a couple of minutes, scraping up the tasty cooked bits from the bottom of the pan.
7. Add the green olives and cook just a minute more.
8. Pour the sauce over the chicken and garnish with the extra tablespoon of chopped rosemary.