• Thanks so much for popping by!! I hope you LOVE this recipe! If you have any questions, I've given loads of tips up above. If you have more questions, leave a comment below. Happy Cooking!
• In a small bowl, mix together all the ingredients for the marinade: oregano, garlic, orange juice and zest, 1/4 cup olive oil, and pepper.
• Place all the chicken thighs in a large ziplock bag. Be sure you can seal the top. Depending on the size of the thighs, you may need to divide them up between 2 ziplock bags.
• Pour the marinade over the chicken. If using 2 ziplock bags, pour 1/2 the marinade in one bag, and half in the other. Seal the bags. Be sure they are VERY well sealed, so the marinade doesn't leak out. Massage the outside of the bag (or each bag), to distribute the marinade over all the pieces of chicken. Place the bag(s) in a shallow dish, and store in fridge.
• Marinate the chicken for a few hours, or, even better, overnight. At minimum, marinate for at least 1 hour.

Make the gremolata:

• In a small food processor, combine the olives, garlic, zest, and parsley. Pulse until they are finely chopped. Then add the rest of the ingredients, and whiz together a few times to combine. Transfer to a small bowl and store in refrigerator.

When you're ready to eat:

• Preheat oven to 375 degrees. Heat remaining oil in a cast iron pan over medium high heat. If you don't have a cast iron pan, use an oven proof skillet. Take the chicken out of the fridge, gently shake off excess marinade, and place in the pan. Space out the chicken, so they brown evenly and are in a single layer. You will probably need to cook them in batches. Brown the chicken on each side, about 5-6 minutes. Once each batch is browned on both sides, remove from pan, and place on a platter.
• When all the chicken is cooked, add all the chicken and any accumulated juices, back into the pan. They will fit snugly, and that's perfectly ok! Scatter with a few pinches of sea salt, place in the oven and roast for 15 minutes.
• Remove chicken from oven, and with tongs, carefully lift up some of the chicken and lay half the orange slices underneath some of the pieces. Place the rest of the orange slices on top of the chicken, and roast for 20 minutes. Check to be sure the internal chicken temperature is 165, which means the chicken is done.
• Remove the chicken to a platter, or individual plates, and spoon gremolata over the top. For extra flavor, if you have extra orange zest, sprinkle that over the top, too.