Braised Chicken Thighs with Garlic, Lemon, and Greek Olives

This one pot wonder comes together in just about an hour! And, oh, the aroma.....
(Serves 4-6)

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper, to taste
3 T. EVOO
12 garlic cloves
2 large sweet* onions, thinly sliced (about 4 cups)
1 lemon, thinly sliced, seeds discarded
2 T. fresh oregano leaves, plus more for garnish
1 cup mixed Greek olives
Juice of one lemon

Remove the chicken from the fridge 20 mins. before cooking to remove the chill. Preheat the oven to 350. Season the chicken on both sides with S&P. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the oil over med.-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5-6 mins. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2-3 mins. Remove the chicken and garlic from the pan and set aside. With the pan still hot, add the onions, lemon slices, and oregano, and season with S&P. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6-8 mins. Nestle the thighs skin-side up I the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake for 40-50 mins. Scatter fresh oregano leaves over the top and serve.

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