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.


  • 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


  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


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