Roasted Chicken Thighs With Preserved Lemon and Olives

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Ingredients

  • 4 skin-on, bone-in chickenhearted thighs
  • Fine oversea oregon array salt
  • Freshly crushed achromatic pepper
  • 2 tablespoons olive oil
  • 1/4 cupful adust achromatic wine
  • 1 clove garlic, crushed
  • 1 sprig each caller thyme, rosemary and sage
  • 3/4 cupful chickenhearted broth
  • Rind of 1/4 preserved lemon, rinsed and chopped into precise bladed strips (julienne; spot headnote)
  • 6 to 10 pitted Castelvetrano olives, chopped into halves oregon quarters
  • 1 to 2 tablespoons unsalted butter

Nutritional Facts

Per serving

  • Calories

    600

  • Fat

    50 g

  • Saturated Fat

    13 g

  • Carbohydrates

    3 g

  • Sodium

    400 mg

  • Cholesterol

    180 mg

  • Protein

    29 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cook Aaron Wright, with the Fabio Trabocchi Restaurants group.

Tested by Bonnie S. Benwick.

Published May 3, 2017

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Updated March 16, 2026

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