Mediterranean Chicken & Olives | Kitchen Basics

Ingredients

• 1 lemon
• 2 to 2 1/2 lb. (4 large) bone-in chicken thighs, skin removed and trimmed of fat
• Kosher salt and cracked black pepper
• 2 Tbsp. olive oil
• 1 large yellow onion, sliced into 1/8-inch wedges (about 2 cups)
• 4 large cloves garlic, chopped
• 1 1/2 tsp. dried oregano
• 1/4 to 1/2 tsp. red pepper flakes, to taste
• 1 1/2 cups Kitchen Basics® Original Chicken Stock
• 1 Tbsp. honey
• 1 jar (9 oz.) Del Monte® Manzanilla Olives, drained
• Coarsely chopped flat leaf parsley, optional