Roasted Chicken with Olives and Lemon

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Finely grate the zest and squeeze the juice from one lemon. Mince the garlic, then mix both with 2 tbsp (30 ml) olive oil, the oregano, paprika, salt, and black pepper.

   Ingredients used: 2.0 gr Dried Oregano, 16.0 gr Garlic, 2.0 gr Ground Black Pepper, 1.0 piece Lemon, 30.0 ml Olive Oil, 3.0 gr Paprika, 6.0 gr Salt

   Cookware: Chef Knife, citrus juicer, cutting board, Fine grater, mixing bowl

3. Step 3

   Pat the chicken dry and coat it thoroughly with the lemon-garlic mixture.

   Ingredients used: 8.0 piece Chicken Thigh

   Cookware: mixing bowl, tongs

4. Step 4

   Cut the remaining lemon into wedges. Toss the lemon and onion with the remaining 1 tbsp (15 ml) olive oil in the roasting pan, arrange the chicken skin-side up among them, and pour the broth around the chicken.

   Ingredients used: 120.0 ml Chicken Broth, 1.0 piece Lemon, 15.0 ml Olive Oil, 1.0 piece Yellow Onion

   Cookware: Chef Knife, cutting board, roasting pan, tongs

5. Step 5

   Roast the chicken at 220°C for 25 minutes.

   Timer: 25 min (fixed)

   Cookware: oven, roasting pan

6. Step 6

   Scatter the olives around the chicken and roast for 20 minutes more. Confirm that the thickest part of each thigh reaches at least 74°C without touching the bone.

   Timer: 20 min (fixed)

   Ingredients used: 150.0 gr Green Olive

   Cookware: instant-read thermometer, oven, roasting pan, tongs

7. Step 7

   Let the chicken rest in the pan for 10 minutes, then spoon over the pan juices and scatter with parsley before serving.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: roasting pan, tongs