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.

Ingredients

2 dry pints GREENHOUSE medley tomatoes
6 chicken thighs
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

Recipe courtesy of Pure Flavor https://www.pure-flavor.com/

DIRECTIONS

1. Preheat oven to 375°F.
2. In an oven-safe pan, add 2 tablespoons of avocado oil. Season both sides of all chicken thighs with salt.
3. Place chicken thighs skin side down into oil and cook for 5 minutes. Turn chicken & cook for an additional 1 minute. Remove from pan & set aside.
4. In the same pan, add onions & garlic. Cook for 3 minutes until translucent.
5. Add remaining oil, tomatoes, and olives & mix to combine. Cook for 5 minutes, then add salt, thyme, and sugar & cook for an additional 2 minutes.
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 minutes. Remove and baste again with tomato liquid and bake at 425°F for an additional 20 minutes.
8. Garnish with fresh parsley & serve.

Recipe courtesy of Pure Flavor https://www.pure-flavor.com/