|A big pan of deliciousness|
2 packages chicken leg quarters (thighs would also be delicious), bone in skin on
1tbs butter or olive oil
3tbs butter, melted
2tsp minced garlic
2tsp dried thyme (or 2tbs fresh)
1tsp poultry seasoning
salt and pepper
2 lemons, sliced into wedges
1 can ripe green olives
1. Preheat oven to 375F. In a small bowl, mix melted butter, garlic, thyme, poultry seasoning, and salt. Squeeze the juice of 1 lemon into the bowl and mix well (save the rinds). Using your fingers or a brush, get the butter lemon mixture both under and over the skin of the chicken. Season the outside generously with salt and pepper.
2. In a large skillet, heat 1tbs butter or oil. Working in batches if needed, place the chicken skin side down and cook on medium high until deep brown. Flip and cook on the other side until browned. Place on a foil-lined baking sheet. Throw in your rinds.
3. Drain your olives and pour them all over and under your chicken. Throw in your rinds. From the second lemon, squeeze a bit of juice all over the tops of the chicken and throw those rinds in there as well.
4. Roast in the oven until the chicken thighs reach 170-175F, about 30 minutes. Remove and serve with your favorite sides.