Mediterranean Roasted Chicken Thighs

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 8–10 minutes.

Step 2

Pat the chicken thighs dry with paper towels by pressing gently all over the skin and underside until no visible moisture remains.

Step 3

Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 4

Cut the lemon in half lengthwise from end to end, then slice each half crosswise into thin half-moon slices about 1/4 inch thick.

Step 5

Arrange the chicken thighs skin-side up on a sheet pan so they do not touch, leaving space around each thigh.

Step 6

Scatter the cherry tomatoes, olives, lemon slices, and minced garlic around the chicken in the empty spaces on the pan.

Step 7

Drizzle 3 tablespoons of olive oil evenly over the chicken thighs and vegetables, then sprinkle salt and pepper over everything.

Step 8

Slide the sheet pan into the hot oven and roast until the chicken skin is the color of warm honey with dark brown edges, about 18–20 minutes.

Step 9

Remove the sheet pan from the oven using oven mitts and transfer the chicken and vegetables to a serving plate.