Roasted Greek Chicken Thighs

• 6 chicken thighs depending on how big they are
• 1/2 lemon sliced, and the juice of one lemon
• 1 handful kalamata olives it is best if they are de-boned
• 7 cloves garlic smashed
• 1 teaspoon sweet red pepper minced, you can use hot pepper if you want
• 1 teaspoon black pepper minced
• 1 tablespoon oregano
• 4 tablespoons olive oil
• 3 3/8 tablespoons water
• 3 3/8 tablespoons light beer
• 1 chicken stock cube

1. Mix the black and red pepper, garlic, Oregano, lemon juice, olive oil and the stock cube well. Rub the mixture into the chicken thighs to flavour them, and arrange them in a roast pan. Cover with plastic foil and put them in the fridge for at least an hour. The longer they stay, the more delicious they will be, so you may want to flavour them one day prior to cooking.
2. When the time to bake them comes, remove the plastic foil, add the Kalamata olives and the lemon slices around the thighs and pour the water and beer in the pan, being careful no to wash the seasoning from the chicken.
3. Cover the pan with baking foil and bake for 10 minutes in a preheated to 250 degrees Celsius oven, and 30 minutes on 180 degrees.
4. Take the chicken out, remove the foil, and put it back in the oven for 15 more minutes at maximum temperature. Roast until its skin gets nice, brown and crispy.

chicken thighs, lemon, handful kalamata olives, garlic smashed, sweet red pepper, black pepper, oregano, olive oil, water, light beer, chicken

Taken from www.yummly.com/recipe/Roasted-Greek-Chicken-Thighs-1672461 (may not work)