Tomato & Olive Chicken Thighs

This is a very easy recipe that gives pretty fantastic results. Serve with your favorite sides for this Italian-inspired chicken dinner.

Prep Time: 10 mins

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Cook Time: 55 mins

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Total Time: 1 hr 5 mins

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Serves: 6

Ingredients

2 pints GREENHOUSE medley tomatoes
6 chicken thighs, bone-in
4 garlic cloves, sliced
1 medium onion, sliced
½ cup pimiento manzanilla olives, crushed
½ cup pitted black olives, crushed
3 tbsp avocado oil, divided
2 tbsp fresh parsley
1 tbsp fresh thyme, chopped
1 tsp granulated sugar
Salt & pepper, to taste
Cooked rice, optional for serving

DIRECTIONS

Preheat oven to 375°F.
Season both sides of chicken thighs with salt. Add 2 tbsp avocado oil to an oven safe pan and heat to medium-high.
Place chicken thighs skin side down into oil and cook for 5 mins. Turn chicken & cook for an additional 1 min. Remove from pan & set aside.
In the same pan, add onions & garlic. Cook for 3 mins until translucent.
Add remaining oil, tomatoes, and olives & mix to combine. Cook for 5 mins, then add salt, thyme, and sugar & cook for an additional 2 mins.
Place the chicken thighs back into the pan, spoon the liquid over the chicken and sprinkle with salt & pepper to taste.
Cover with an oven-safe lid & bake for 20 mins. Remove and baste with tomato liquid and bake at 425°F for an additional 20 mins.
Garnish with fresh parsley & serve.

*Recipe courtesy of Pure Flavor

JUST ADD GREENHOUSE GOODNESS

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