Italian · Dinner
Baked Chicken Thighs with Olives
Bone-in chicken thighs baked until the skin crisps, scattered with green and black olives, garlic, cherry tomatoes and a splash of white wine. Roasted at high heat so the fat renders and the olives blister, then finished with lemon and parsley for a Mediterranean, savory-briny bake served straight from the dish.
$5
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
545Calories
45.8gProtein
37.4gFat
7.2gCarbs
2.6gSugar
1.9gFiber
1367mgSodium
273mgChol
10.1gSat Fat
650mgPotassium
64mgCalcium
2.7mgIron
0.7mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-carb
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Pat chicken thighs dry, season with salt and pepper, arrange skin-side up in a baking dish. Scatter olives, sliced garlic, halved tomatoes around them. Drizzle olive oil and wine over.
2
Roast
Roast at 425°F (220°C) for 35 minutes until skin is deeply golden and crisp, juices run clear when thickest part is pierced.
3
Rest
Let sit uncovered for 5 minutes so juices settle into the meat.
4
Plate
Transfer to plate with olives, tomatoes and pan juices. Scatter fresh parsley over, squeeze lemon wedge on top, serve with remaining lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz270g, 2 bone-in chicken thighs chicken thigh
- 2 oz56g green olive
- 2 oz56g black olive
- 4 cloves4 cloves garlic
- 5.2 oz150g cherry tomatoes
- 1/2 cup120ml dry white wine
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp dried oregano
- 11 lemon
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
