Description
A zesty, herb-infused dish combining tender chicken thighs, sun-ripened tomatoes, and briny kalamata olives. Fresh herbs, olive oil, and gentle cooking deliver bold Tuscan flavors with a light, gluten-free profile.
Ingredients
1.5 lbs bone-in chicken thighs, skin-on
1/2 cup kalamata olives
4 medium plum tomatoes
1 tablespoon fresh herb mixture (oregano, thyme, rosemary)
3 tablespoons extra virgin olive oil
Minced garlic cloves
Lemon zest
Instructions
Whisk olive oil, minced garlic, lemon zest, and herbs to make marinade
Submerge chicken thighs in marinade and refrigerate for at least 30 minutes
Sauté garlic in a pan until fragrant, then brown both sides of chicken thighs
Chop tomatoes and stir into the pan with olives, simmering the mixture
Cover and reduce heat to medium-low, cooking for 20 minutes
Transfer chicken to a platter and spoon the aromatic sauce over the top
Notes
Use fresh herbs for maximum flavor
Toast olives in oven for 5 minutes to enhance their flavor
For vegan version, substitute chicken thighs with tofu or chickpeas and use olive oil-based binding
Do not overcook chicken—internal temp must reach 165°F
Sauté garlic gently to avoid burning (30 seconds is sufficient)
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 400
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 69mg