- 4 chicken bottoms (legs & thighs)
- 3 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 4 cloves garlic, smashed
- 1 tbsp red onion chopped or thinly sliced
- 1⁄2 tsp cumin
- 1⁄4 tsp dried thyme
- 1⁄8 tsp salt
- 1⁄8 tsp ground pepper
- 1 lemon, sliced
- Handful of pitted Kalamata olives and green olives (about 15 each)
Preheat oven to 425 degrees. Place chicken in an oven safe pan or skillet. Add olive oil, parsley, garlic, red onion, and spices. Rub the mix all over the chicken pieces, even under the skin. Scatter the olives and lemon slices on top.
Cover and bake for one hour, then uncover and bake for an additional 5-10 minutes, until browned.