Skillet Roasted Chicken Thighs with Rosemary Lemon and Olives
2 tablespoons fresh rosemary, finely chopped
zest of one lemon (1 to 2 teaspoons)
2 large cloves of garlic, finely minced
2 teaspoons sea salt
1/4 teaspoon ground black pepper
1 tablespoon whole grain mustard
1 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
6 skin-on, bone-in, organic, free-range chicken thighs (approximately 2 1/4 lbs)
2 small or 1 medium shallot, peeled and sliced
1 cup flavorful olives with pits, a mixture of black and green
1 lemon, thinly sliced
fresh rosemary, to garnish
Preheat oven to 400ºF
In a small bowl, mix together the rosemary, lemon zest, minced garlic, sea salt, black pepper, mustard, Terra Delyssa Organic Extra Virgin Olive Oil and lemon juice. You can also use a small food processor to chop and mix. Place the chicken thighs in a glass bowl and pour the rub over the chicken. Let marinate at room temperature for at least 15 minutes or you can leave it to marinate in the fridge overnight. Bring to room temperature for at least 30 minutes before cooking.
In a large cast-iron skillet, heat the Terra Delyssa Organic Extra Virgin Olive Oil over medium heat, till hot but not smoking.
Remove the chicken thighs from the marinade, shake ’em off so they aren’t drenched. Nestle all the chicken thighs into the skillet, skin side down and sear the thighs without moving them for 5-7 minutes or until nicely browned. Turn the thighs over in the pan so they are skin-side up and turn off the heat.
Place shallots and olives in between the chicken thigh pieces in the pan. Top the chicken with the lemon slices, place some in the center and some under the thighs. Place in the skillet into the preheated oven and cook for 15-20 minutes (depending on their size) or until the internal temperature of the chicken thighs reaches 165°F.
Remove from the oven and let stand for 5 minutes. Transfer to a plate a serve, topped with fresh rosemary.