Yield: 6 to 8 servings. 4 tablespoons extra-virgin olive oil, divided 4 chicken thighs, skin on 2 boneless, skinless chicken breasts, halved lengthwise Juice of 1 lemon 1 teaspoon dried
Yield: 6 to 8 servings.
4 tablespoons extra-virgin olive oil, divided
4 chicken thighs, skin on
2 boneless, skinless chicken breasts, halved lengthwise
Juice of 1 lemon
1 teaspoon dried oregano
6 cloves garlic, peeled and thinly sliced
¼ cup balsamic vinegar
Salt and freshly ground pepper
1 lemon, cut into wedges
1 cup mixed pitted olives
4 tablespoons drained nonpareil capers
¼ cup fresh basil leaves
Preheat oven to 350°, with a rack in the middle position. In a cast-iron skillet over medium-high heat, add 2 tablespoons olive oil. Place chicken thighs in the skillet, skin side down, and cook for 3 minutes. Turn chicken thighs over and cook for another 3 minutes. Remove thighs from skillet and set aside.
Reduce heat to medium and place chicken breasts in skillet. Cook on each side for 3 minutes. Remove breasts from skillet and set aside.
Keep renderings in skillet and add 2 tablespoons olive oil, lemon juice, oregano, garlic, and balsamic vinegar. Scrape skillet and simmer with liquids for 2 to 3 minutes. Salt and pepper to taste.
Place the chicken thighs, skin side up, and the breasts in a baking dish. Scatter the lemon wedges, olives, and capers on top of the chicken. Bake for 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 165°. Remove from oven. Spoon juices over chicken and garnish with fresh basil leaves.Print It print it