Sophisticated and Easy Lemony-Roasted Chicken Thighs with Olives

SOPHISTICATED AND EASY LEMONY ROASTED CHICKEN THIGHS WITH OLIVES
4 T. butter, softened
2 T. olive oil
¼ c. chopped fresh oregano
1 T. minced garlic
Kosher salt, black pepper, paprika
8 (5-6-oz.) bone-in, skin-on chicken thighs
1/3 c. pitted Kalamata olives
1/3 c. pimento-stuffed green olives, drained
8 thinly sliced lemon slices
Fresh oregano, garnish

1. Preheat oven 400.
2. Combine butter, oil, chopped oregano, and garlic.
3. Season thighs with salt, pepper and paprika.
4. Place the thighs in 3 qt. baking dish.
5. Spread the butter mixture over the skin.
6. Roast in oven 30 minutes.
7. Add olives and lemons to dish and roast until thighs are crispy and inserted thermometer in deepest part registers 165, about another 15-20 minutes.
8. Serve the thighs with lemons, olives, drippings and garnish with oregano.