Another perfect summer dish, bursting with Mediterranean flavors. As always, season to taste (I would add LOTS more garlic). You can substitute Kalamata or other flavorful black olives, but that will change the briny taste. Serve with rice or couscous.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)

• 2 Tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp smoked paprika

• 3 garlic cloves, minced

• 1 cup chicken broth

• Juice of 1 large lemon (about 3 Tbsp)

• Zest of 1 lemon

• 1/2 cup pitted green olives (e.g., Castelvetrano or Manzanilla)

• 1/2 tsp dried oregano

• 1/2 tsp dried thyme

• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions:

Pat the chicken thighs dry, then season both sides with salt, pepper, and smoked paprika.

Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. In the same skillet, add the garlic and sauté for 30 seconds until fragrant. Stir in the chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet.

Return the chicken thighs to the skillet, skin-side up. Add the olives around the chicken and sprinkle with dried oregano and thyme. Reduce the heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through to an internal temperature of 165°F.

Uncover the skillet and simmer for an additional 3-5 minutes to thicken the sauce slightly. Garnish with fresh parsley and serve hot.