Sheet Pan Chicken with Lemon and Olives
1 Cup pitted olives, spicy or not 8 cloves garlic, peeled and left whole 2 Teaspoons fresh thyme leaves or 2 sprigs fresh thyme 6 chicken thighs (about 3 pounds), bone-in, skin-on 2 Teaspoons kosher salt Directions Step 1: Slice points off lemons. Cut into 1/3-inch thick slices. Quarter each slice. Toss with 1 tablespoon olive oil, 1 cup olives, 8 cloves garlic and 2 teaspoon thyme. Step 2: Lightly oil a rimmed baking sheet. Toss chicken with the remaining 1 tablespoon olive oil, plus 2 teaspoons salt and 1 teaspoon pepper. Spread out chicken, skin-side down, on the pan. Ste...
Source: thedailymeal.com