Ingredients:

• 4-6 bone-in, skin-on chicken thighs
• 2 teaspoons salt, divided
• 1.5 tsp. freshly ground black pepper, divided
• 3 tablespoons extra-virgin olive oil
• 1 head of garlic
• 1.5  large yellow onions, thinly sliced (about 2 cups)
• 3 lemons, halved
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 3 sprigs fresh thyme
• 1 cup olives, pitted (mixed Greek, Kalamata, or Cerignola)
• garnish – fresh thyme leaves

HOW TO:

Let chicken sit at room temp. for at least 20 minutes. Sprinkle with 1 1/2 teaspoons of salt and 1 teaspoon pepper.

Preheat oven to 350.

NEXT:

Preheat 12 in. cast iron skillet, add oil and heat over medium high. Add chicken, skin-side down; cook until brown,  5-6  minutes. Slice 1/4 inch from top of garlic. Add garlic to pan, cut side down. Turn chicken over. Cook until browned, about 3 minutes. Remove chicken and garlic from pan.

NEXT:

Add onions. Add lemon halves, sprinkle with remaining 1/2 tsp. salt and remaining 1/2 teaspoon of pepper.

NEXT:

Cook over medium heat, stirring often, until tender, about 5 minutes. Add wine, lemon juice and thyme. Cook for 5 minutes, scraping browned bits from bottom of pan. Add chicken, garlic and olives.

LAST:

Bake for 40-45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool slightly. Garnish with fresh Thyme. Serve with your favorite vegetable or salad!

Makes about 6 servings.