Ingredients:
1 medium lemon
1 pound(455 grams) mixed olives, such as Cerignola, Castelvetrano, and Picholine
4 sprigsfresh thyme
2 tablespoonsextra-virgin olive oil
1/4 teaspoonred pepper flakes
Freshly ground black pepper, to taste
Directions:
Preheat the oven to 425°F [220°C].
Thinly slice three-quarters of the lemon into rounds, remove the seeds, and cut into half-moons. Reserve the remaining quarter lemon.
On a rimmed baking sheet or ceramic baking dish, drizzle the lemon slices, olives, and thyme sprigs with the oil. Sprinkle with red pepper flakes and toss to coat; season with black pepper. Roast, tossing occasionally, until the lemons start to caramelize and the mixture is very fragrant, 10 to 15 minutes. Squeeze the remaining quarter lemon over the mixture and use a wooden spoon to gently scrape up any caramelized bits. Serve warm or at room temperature.