INGREDIENTS
8
Chicken thighs, skin-on and bone-in, about 3 1/2 pounds
6
Garlic cloves
2
Meyer lemons
3 tbsp
Parsley
1 tbsp
Rosemary
1 cup
Chicken broth
1 cup
Flavorful olives with pits
1/2 tsp
Fennel seeds
1/2 tsp
Red pepper flakes
1
Salt and pepper
1 tbsp
Olive oil