Baked chicken with olives and roasted red peppers is a flavorful and easy-to-make dish that is perfect for any night of the week. The combination of tender chicken, salty olives, and sweet roasted red peppers is sure to satisfy your taste buds.




Ingredients:

6 large bone-in, skin-on chicken thighs

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 small yellow onion, diced

2 garlic cloves, chopped

1 cup  Roasted Red Bell Peppers, drained and sliced into strips

1 cup  Pitted Castelvetrano Italian Olives, drained and halved

1 cup yellow squash or zucchini, sliced into ¼-inch (6 mm) thick half-moons

1 can diced tomatoes

½ cup dry white wine or chicken stock

2 tablespoons unsalted butter

2 teaspoons fresh thyme leaves, chopped

¼ teaspoon red pepper flakes (optional)

1 tablespoon fresh parsley, chopped

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Season the chicken thighs generously with salt and pepper.
  3. Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan.
  4. Add the chicken thighs, skin-side down, and cook without disturbing for 5-7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
  5. Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2-3 minutes, or until they begin to soften. Be careful not to burn the garlic.
  6. Add the  Roasted Red Bell Peppers,  Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
  7. Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
  8. Fold in the butter, then add the chopped thyme and red pepper flakes (if using) and season with salt and pepper.
  9. Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
  10. Transfer the skillet to the oven and bake for 30-40 minutes, or until the chicken is cooked through and easily pulls away from the bone. If the skin starts to get too dark, cover the pan loosely with foil.
  11. Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley and serve.
  12. Enjoy your delicious Chicken Thighs with Roasted Red Pepper and Olive Sauce!