Roasted Chicken with Garlic and Olives

Instructions

1. Step 1

   Heat the oven to 200°C and place a rack in the middle position.

   Cookware: oven

2. Step 2

   Pat the chicken dry. Toss it in a large bowl with 2 tbsp (30 ml) olive oil, salt, black pepper, paprika, and oregano until evenly coated.

   Ingredients used: 2.0 gr Black Pepper, 8.0 piece Chicken Thigh, 2.0 gr Dried Oregano, 30.0 ml Olive Oil, 4.0 gr Paprika, 9.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Prepare the onion and garlic, then spread them in the roasting pan with the olives and the remaining 1 tbsp (15 ml) olive oil. Arrange the seasoned chicken on top with the skin facing upward.

   Ingredients used: 32.0 gr Garlic, 180.0 gr Olive, 15.0 ml Olive Oil, 250.0 gr Onion

   Cookware: Chef Knife, cutting board, roasting pan

4. Step 4

   Pour the chicken stock and lemon juice around the chicken without wetting the skin.

   Ingredients used: 120.0 ml Chicken Stock, 45.0 ml Lemon Juice

   Cookware: roasting pan

5. Step 5

   Roast for 45 minutes, then check the thickest part of each thigh away from the bone. Continue roasting as needed until every piece reaches at least 74°C and the skin is browned.

   Timer: 45 min (fixed)

   Cookware: instant-read thermometer, oven, roasting pan

6. Step 6

   Rest the chicken in the pan for 10 minutes, then scatter the parsley over the chicken, olives, and pan juices before serving.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: roasting pan