This recipe is a perfect example of how beautiful and simple Italian cooking can be. You will be able to work with fresh rosemary, personally my favorite herb. I love the beautiful, clean, vibrant fragrance. If you’ve never cooked with fresh herbs, this is a great beginner’s recipe. If you don’t have a rosemary bush growing in your yard, no worries! Most supermarkets now sell prepackaged fresh herbs in the produce section. Cooking with fresh herbs really takes your food to the next level. I now always try to use fresh herbs instead of dried, unless dried is specified in the recipe. One teaspoon of dried herbs = one tablespoon of fresh. Simple and easy enough to remember, right?!
I love black olives, don’t you? If you’re my dad, don’t answer that question :0) My dad hates olives. Only person I know. However, my mom loves them and she would bring home the occasional can. I was the kid who put the pitted olives over the end of all five fingers, happily waving them around and eating them off one at a time. Is it just me or did everyone do this as a kid? Whenever I see veggie trays with olives, I load up. If there is a bowl of olives passed around the Thanksgiving table, I load up. When I serve myself a helping of this recipe I pick out a few extra olives for my plate. Terrible, I know. Well, it’s out there now so don’t judge me :0)
A few words about the recipe:
Did you know that fruit sometimes is given a thin wax coating? I always wash my lemons in hot water to melt away any wax, and to make sure the zest is clean for eating.
I don’t know how I managed to get through life without an instant-read food thermometer! I feel it’s an essential piece of equipment for any home chef. While practiced chefs can often judge the doneness of meats by sight and touch, I think it’s so much safer (and easier!) to use a thermometer. No guesswork!
Also don’t skimp on the extra-virgin olive oil and buy cheap stuff. Some generic brands can taste downright awful. I use Colavita brand. It tastes great and doesn’t break the pocket book. Plus it’s been a proven favorite of taste testers :0)
Emily
Yields 10
A savory and delicious way to liven up the classic Sunday roast by going Italian! The lemon, olive and rosemary flavors are a delicious combination with dark and tender chicken thighs.
40 minPrep Time
50 minCook Time
1 hr, 30 Total Time
Save RecipeIngredients
- 10 to 12 boneless, skinless chicken thighs
- 1 large lemon
- 1/2 cup of extra-virgin olive oil
- 6 garlic cloves peeled and sliced
- 1 onion, peeled and thinly sliced
- 1 bunch of fresh rosemary
- 2 and 1/2 pounds of potatoes, peeled and cut into about 1 inch pieces
- salt and freshly ground black pepper
- 1 can large pitted black olives
Instructions
- Preheat your oven to 400 degrees. Trim the fat off the chicken thighs and place them in a shallow dish large enough to hold them in a single layer. Zest the lemon and sprinkle half the zest over the chicken. Save the rest. Cut the lemon and squeeze the juice over the chicken, toss to coat well and let it marinate for 10 minutes.
- Transfer the chicken to a large roasting pan. Add the rest of the lemon zest, the sliced onion and garlic, and half the rosemary sprigs. Drizzle the olive oil over and toss gently. Now let it marinate for about 20 minutes.
- In the mean time, place the potatoes in a large pot and cover them with water; 1 inch above the top of the potatoes. Lightly sprinkle with salt and bring to a boil. Cook for 2 minutes, then drain well and add to the chicken. Season with salt and fresh ground pepper.
- Roast the chicken in the preheated oven for 50 minutes, turning frequently or basting, or until the chicken is cooked. (175 degrees on an instant-read thermometer.) Just before the end of cooking time, discard the cooked rosemary, and replace with fresh sprigs. Add the olives and stir. Serve immediately with steamed vegetables. (I recommend carrots and zucchini.)
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