We like using chicken thighs for this recipe because the meat is more flavorful and stands up to the robustness of the marinade. With a quick one-hour marinating period, this chicken dish received top ratings from our taste-testing panel, but you may marinate the chicken all day or overnight if you prefer.
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon grated fresh lemon rind
1/4 cup fresh lemon juice
1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 garlic cloves, minced (about 2 tablespoons)
1/4 cup coarsely chopped green olives (such as Sicilian)
8 (3-ounce) skinless, boneless chicken thighs
How to Make It
Combine first 10 ingredients in a large zip-top plastic bag. Remove 2 tablespoons marinade mixture; place in a small bowl, and stir in olives. Set aside.
Add chicken to remaining marinade, tossing well to coat. Seal bag, and marinate in refrigerator 1 hour.
Preheat oven to 450°.
Remove chicken from marinade; discard marinade. Place chicken on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until done. Place chicken on a serving platter. Spoon reserved olive mixture evenly over chicken.