Garlic Lemon Chicken with Olives

Ingredients

• ¼ cup of cooking fat
• ½ lb black olives (kalamata), cut in half
• 8 chicken thighs, bone-in, and skin-on
• 3 cups onion, sliced thinly
• 30 cloves garlic, minced and smashed
• ½ cup lemon juice
• 2 extra lemons, thickly sliced
• 1 ½ cups chicken stock
• A bunch of picked thyme leaves
• Sea salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 350°F. Then, in a large pan, melt the cooking fat over medium heat. Add the chicken, skin side down, and cook for 3 to 4 minutes per side, until the chicken is crispy and browned. Remove from the pan and set it aside.
2. Into the same skillet, add the onions, and cook for 5 minutes, stirring regularly and scraping the chicken bits off the bottom of the pan. Add the garlic to the pan, cook for a minute until aromatic, then season with salt and black pepper.
3. To the pan, add the chicken stock, thyme, and lemon juice. Stir together, then place the chicken thighs back into the pan, skin side up.
4. Bring to a simmer, then place in the oven, covered, for 20 minutes. Remove the lid, and add in the olives and lemon slices. Then bake, uncovered, for another 15 to 20 minutes.
5. Serve the chicken thighs with some of sauce, onions, and olives.