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Italian Chicken Thigh Recipes

One-Pan Italian Chicken Thighs with Tomatoes and Olives Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 4 cloves garlic
  • 1 pint cherry tomatoes
  • ½ cup pitted olives
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes
  • ¼ cup fresh basil leaves

Method
 

  1. Pat chicken dry, season with salt and pepper. Sear skin side down in 1 tbsp olive oil over medium-high heat 6 minutes, flip and cook 2 minutes. Remove to plate.
  2. Reduce heat to medium, add remaining 1 tbsp oil and sliced garlic. Cook 1 minute until fragrant.
  3. Add tomatoes, olives, oregano, red pepper flakes and a pinch of salt. Cook, stirring, 2-3 minutes until tomatoes soften.
  4. Nestle chicken skin side up into skillet. Bake at 400°F (200°C) 30-35 minutes until internal temp reaches 165°F (74°C).
  5. Rest 5 minutes, top with basil, then plate and spoon pan sauce over the chicken.

Notes

If your skillet handle is not oven safe, wrap it in a double layer of foil before baking. For a deeper sauce, add a splash of chicken broth or white wine along with the tomatoes. The skin stays crispiest right out of the oven, so serve immediately.