Sicilian Roasted Chicken Thighs with Lemon & Olives

Serves 4-6


8 chicken thighs (or 2-3 pounds of cut-up chicken or your choice)

2 fresh lemons - one sliced thin, one juiced for about 1-1/2 Tbsp of juice

1/2 cup crisp white wine

1/4 cup Flying Olive Sicilian Cerasuola Extra Virgin Olive Oil or a Flying Olive Single Varietal of Choice

6-8 cloves of garlic sliced in half, lengthwise

2-3 sprigs of fresh thyme

1/2 cup whole pitted olives, such as Kalamata

2 tsp kosher salt

Freshly ground black pepper to taste

*optional* cooked brown rice for serving, if desired


Preheat the oven to 350 degrees. Wash the chicken and pat dry. Season both sides with salt and pepper.

Arrange the chicken in single layer in a large roasting pan. In a blender or food processor, add the wine, lemon juice, salt, pepper, one garlic clove, and Flying Olive Extra Virgin Olive Oil. Blend until smooth. Pour the liquid over the chicken in the pan, making sure to drizzle some on each piece. Arrange the sliced garlic, lemon slices and olives around the chicken pieces. Sprinkle with thyme leaves and additional pepper if desired.

Roast for 45-55 minutes until chicken is golden brown or until cooked to 165 degrees. Remove chicken from the pan and cover with aluminium foil to keep warm. If desired, separate the fat from the pan juices, reserving the garlic and olives. Reduce juices by half in a small pan over medium heat, if desire a thicker sauce. Top chicken with reserved garlic and olives. Serve with brown rice and reduction.

Submitted by Barb L.