Tomato & Olive Chicken Thighs

A green pot filled with chicken thighs cooked with cherry tomatoes, herbs, and vegetables. A black spoon is placed inside the pot. A bowl of white rice and vegetables is partially visible nearby, with a green cloth beside it. GREENHOUSE Goodness

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

|

Cook Time: 55 mins

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Total Time: 1 hr 5 mins

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Serves: 6
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Ingredients

  • 2 pints GREENHOUSE medley tomatoes
  • 6 chicken thighs, bone-in
  • 4 garlic cloves, sliced
  • 1 medium onion, sliced
  • 1/2 cup pimiento manzanilla olives, crushed
  • 1/2 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

  1. Preheat oven to 375°F.
  2. Season both sides of chicken thighs with salt. Add 2 tbsp avocado oil to an oven safe pan and heat to medium-high.
  3. 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.
  4. In the same pan, add onions & garlic. Cook for 3 mins until translucent.
  5. 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.
  6. Place the chicken thighs back into the pan, spoon the liquid over the chicken and sprinkle with salt & pepper to taste.
  7. 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.
  8. Garnish with fresh parsley & serve.

 

*Recipe courtesy of Pure Flavor

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