Lemon and Herb-Roasted Chicken Thighs

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper red crushed
• 2 tablespoons rosemary fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 2 tablespoons garlic cloves minced
• 0.3 cup olives green coarsely chopped (such as Sicilian)
• 0.3 cup juice of lemon fresh
• 1 teaspoon lemon rind fresh grated
• 1.5 tablespoons olive oil 
• 2 tablespoons oregano fresh chopped
• 0.1 teaspoon salt 
• 3 ounce chicken thighs boneless skinless

Equipment

• bowl
• frying pan
• oven
• ziploc bags

Directions

1. Combine first 10 ingredients in a large zip-top plastic bag.
2. Remove 2 tablespoons marinade mixture; place in a small bowl, and stir in olives. Set aside.
3. Add chicken to remaining marinade, tossing well to coat. Seal bag, and marinate in refrigerator 1 hour.
4. Preheat oven to 45
5. Remove chicken from marinade; discard marinade.
6. Place chicken on a jelly-roll pan coated with cooking spray.
7. Bake at 450 for 25 minutes or until done.
8. Place chicken on a serving platter. Spoon reserved olive mixture evenly over chicken.