Lemon and Herb-Roasted Chicken Thighs

Ingredients

• 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
• Cooking spray

Preparation

1. 1. 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.
2. 2. Add chicken to remaining marinade, tossing well to coat. Seal bag, and marinate in refrigerator 1 hour.
3. 3. Preheat oven to 450°.
4. 4. 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.