Lemon and Olive Chicken Thighs

1. Prepare Chicken Thighs

Pat the chicken thighs dry with paper towels to ensure the skin crisps up nicely. Season them well with salt and pepper.

2. Season Chicken

Arrange the thighs in a single layer, skin side up, in an earthenware baking dish. Sprinkle the red pepper flakes, minced garlic, crushed fennel seeds, and chopped rosemary over the chicken. Drizzle olive oil on top, and then rub these seasonings into the thighs to coat them evenly. Tuck the lemon wedges among the chicken pieces for added flavor.

3. Marinate Chicken

Allow the chicken to marinate for 15 minutes to let the flavors meld. While waiting, preheat your oven to 375 degrees Fahrenheit.

4. Initial Roasting

Once the oven is ready, place the baking dish inside, uncovered, and roast for about 20 minutes. This initial roasting will brown the skin, adding both flavor and texture. You'll know it's ready when the skin turns a golden brown.

5. Add Olives and Broth

Next, scatter the olives evenly over the chicken and pour in the chicken broth. Cover the dish tightly and return it to the oven to bake for one hour. Baking it covered will ensure the meat becomes very tender and succulent. Check for doneness by probing the meat with a skewer; it should feel very tender.

6. Prepare Pan Juices

Once done, remove the chicken thighs and lemon wedges from the dish and arrange them on a platter. Pour the pan juices into a saucepan and quickly skim off any fat from the surface. Place the saucepan over high heat and simmer the juices rapidly until they are reduced by half, intensifying their flavor.

7. Finish and Serve

Finally, spoon the reduced juices generously over the chicken and sprinkle the dish with chopped parsley for a fresh finish. Serve immediately, and enjoy the harmonious blend of lemon, olives, and aromatic herbs in every bite.