Chicken with Olives & Capers

4 large or 8 small organic chicken thighs (or equivalent "chickun" meatless substitute--if using, adapt recipe accordingly)
1 lemon, cut into wedges
1 c. mixed pitted olives
2 T. drained nonpareil capers
Juice of 1 lemon
2 T. extra-virgin olive oil
Salt and freshly ground pepper

Preheat oven to 400 degrees with the rack in the middle position.

Place the chicken skin side up in a baking dish. Scatter the lemon wedges, olives, and capers on top of the chicken. Pour the lemon juice and olive oil over the chicken and sprinkle with salt and pepper.

Bake until golden, basting with the juices once, for 25-30 minutes or until juices run clear. Serve immediately.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 214.