Chicken with Lemon and Olives

- grated zest of one lemon
- 6 tablespoons lemon juice (from about 2Â lemons)
- ¼ cup dry white wine
- 2 tablespoons olive oil
- ¼–½ teaspoon crushed red pepper, or to taste
- 1 teaspoon kosher salt
- ¼–½ teaspoon freshly ground black pepper
- 1 tablespoon capers, with some of the juice
- 2 tablespoons chopped fresh oregano or 2Â teaspoons dried oregano
- 4 cloves garlic, minced
- 1 whole chicken (about 3½ pounds), cut into pieces, or 6 thighs
- 1 cup sliced Kalamata olives
Instructions:
We love a party-worthy dish that can be prepped in under 10 minutes and then popped into the oven for the better part of an hour, giving us plenty of time to ready ourselves for the festivities.
- Preheat oven to 400ºF.
- In a small bowl combine the lemon zest and juice, wine, olive oil, crushed red pepper, salt, black pepper, capers, oregano, and garlic. Place the chicken in a baking dish in a single layer and pour the lemon juice mixture over it. Scatter olives over and around the chicken pieces. Bake, uncovered, in preheated oven about 50 minutes, until chicken is browned on top and cooked through.
- Make it ahead
- The chicken can be marinated in the lemon juice mixture for up to 24 hours, covered, in the refrigerator. Remove the baking dish from the fridge about 45 minutes before cooking, allow the chicken to come to room temperature, and proceed with the recipe.