Chicken Thighs with Lemon, Garlic, and Olives
Ingreadient
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6 bone-in, skin-on chicken thighs
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1 1/2 teaspoons dried Greek oregano
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1 1/2 teaspoons salt, or to taste
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1 teaspoon freshly ground black pepper
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1 teaspoon Greek seasoning blend
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1/2 teaspoon sweet paprika
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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2 cloves garlic, minced
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1/4 cup lemon juice
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1/4 cup orange juice
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1 tablespoon grainy mustard
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1 1/2 pounds baby yellow potatoes, quartered
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1/2 cup halved Castelvetrano olives
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1/2 cup sweety drop peppers
Direction
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Preheat the oven to 425 degrees F (220 degrees C).
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Pat chicken thighs dry. Season evenly with oregano, salt, pepper, Greek seasoning, and paprika.
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Heat olive oil and butter in a large cast iron skillet over medium-high heat. Add chicken thighs skin side down, and sear until golden brown and crisp, 6 to 8 minutes. Flip and cook 3 to 4 minutes on the other side.
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Add garlic and sauté just until fragrant, about 30 seconds.
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Whisk together lemon juice, orange juice, and mustard. Pour over chicken. Add potatoes, olives, and sweety drop peppers, tossing gently to coat in the sauce.
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Roast in the same skillet, uncovered, in the preheated oven until potatoes are tender and chicken juices run clear, 25 to 30 minutes. An instant read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C). Serve immediately.
