I am a sucker for a one skillet meal. Anything that requires less time spent washing dishes is a major win to me. This quick and easy skillet roasted chicken thigh recipe is one of my new favorites, especially because it’s super healthy but doesn’t taste like you’re sacrificing anything. Leave the feta cheese off and this dish is 100% Whole 30 compliant! YAY.
The recipe turned out beautiful and the flavors blended together amazingly.
What You’ll Need:
4 bone-in, skin on chicken thighs
1 sliced red onion
Pint of Cherry tomatoes
1 jar of pitted Spanish olives (I think they taste better than Greek)
Crumbled feta cheese
3/4 cup Chicken stock
2 cloves Crushed garlic
What You’ll Do:
1. Preheat oven to 400 degrees. Season chicken thighs with salt and pepper, and add a few TBSP of oil to coat the bottom of oven safe skillet
2. Once oil is hot put chicken (skin side down) in skillet. Don’t touch them for 8- 10 minutes (until golden crust forms) then flip and cook for 4 minutes. Remove chicken from skillet. Set aside.
3. In the same hot skillet, add sliced onions and cherry tomatoes. Allow to cook until the tomatoes burst and onions soften. Then add in a few cloves of crushed garlic.
4. Place chicken thighs back in the skillet and add 3/4 cup chicken stock. Add a handful of pitted, Spanish Olives. Place in the oven, covered for 10 minutes or until internal temperature of chicken reaches 165 degrees.
6. Top with crumbled feta (or leave it off to keep this Whole 30). Serve and enjoy!
Get ready to wow on a week night with this simple, flavorful skillet dish. Then, enjoy next to zero clean up! Who doesn’t love a win win like that!?
Love always,
Erica
