Spanish Garlic Chicken

Ingredients

• 4 bone-in, skin-on chicken thighs
• 4 chicken drumsticks
• 1 teaspoon black pepper
• 2 3/4 teaspoons kosher salt, divided
• 1/4 cup olive oil, divided
• 2 heads garlic, cloves peeled and smashed (about 24 cloves)
• 1 cup dry white wine
• 1/2 cup drained jarred pimiento-stuffed manzanilla olives
• 3 sprigs oregano, plus finely chopped leaves for garnish
• 2 sprigs rosemary
• 1 lemon, halved
• Crusty bread, for serving

Steps

1. Preheat oven to 350°F. Sprinkle chicken thighs and drumsticks evenly with pepper and 2 1/2 teaspoons salt. Heat 2 tablespoons oil in a large oven-safe skillet over medium-high. Add chicken, skin side down, and cook, undisturbed, until skin is golden brown, 7 to 8 minutes. Flip chicken, and cook for 2 minutes. Transfer chicken, skin side up, to a large plate. Reserve 2 tablespoons of drippings in skillet; discard any excess drippings.
2. Add remaining 2 tablespoons oil to reserved drippings in skillet, and heat over medium. Add garlic cloves; cook, stirring often, until lightly browned and fragrant, 1 to 2 minutes. Add wine, and cook, stirring and scraping up browned bits from bottom of pan, until liquid is slightly reduced, about 1 minute.
3. Return chicken, skin side up, to skillet. Scatter olives, oregano sprigs, and rosemary sprigs around chicken pieces. Squeeze 1 lemon half evenly over chicken, and nestle squeezed lemon half in pan; reserve remaining lemon half for another use. Sprinkle chicken evenly with remaining 1/4 teaspoon salt.
4. Bake in preheated oven until a meat thermometer inserted into thickest portion of chicken registers 175°F, about 25 minutes. Garnish with chopped oregano. Serve with bread.