Follow these steps for perfect results
boneless skinless chicken thighs
grape tomatoes
lemons
sliced
lemon juice
cracked black pepper
kosher salt
minced garlic
kalamata olives
sliced
Emeril's Itailian Essence
fresh parsley
olive oil
Preheat oven to 350 degrees Fahrenheit.
Spray the bottom of a glass baking pan with olive oil.
Place chicken thighs in the baking pan.
Pour lemon juice or white wine over the chicken.
Arrange lemon slices on top of the chicken, squeezing some lemon juice as you do.
Add cracked black pepper, kosher salt or sea salt, minced garlic, Emeril's Italian Essence, fresh parsley, and kalamata olives (including half of the juice from the can).
Slice the olives on top of the chicken.
Bake for 45 minutes to an hour, or until the chicken juices run clear.
Serve over pasta, with a side salad, and/or garlic bread.
Expert advice for the best results
Marinate the chicken for at least 30 minutes before baking for enhanced flavor.
Adjust the amount of garlic and lemon to your taste.
Add other vegetables like bell peppers or zucchini for added nutrition.
Everything you need to know before you start
15 minutes
Can be assembled a day ahead and refrigerated.
Garnish with fresh parsley and a lemon wedge.
Serve over pasta, rice, or couscous.
Accompany with a side salad or roasted vegetables.
Serve with crusty bread for dipping in the sauce.
Such as Sauvignon Blanc or Pinot Grigio
Pinot Noir
Discover the story behind this recipe
Represents simple, healthy Mediterranean cuisine.
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