Pan Seared Chicken, Roasted with Cherry Tomatoes and Olives
1 tablespoon olive oil
6 chicken thighs, skin-on, but excess trimmed
2-4 cloves garlic, thinly sliced
1/4 onion, diced
1-2 pounds cherry (or grape) tomatoes, halved
1/4 cup Kalamata olives, halved
1/4 cup green olives, halved. (I used Mezzetta Garlic Stuffed Olives)
Herbs of your choice (I used Penzey’s Tuscan Sunset.)
2 ounces Marsala wine (optional)
Preheat oven to 450F.
Using a 12 inch, oven-safe skillet, preheat over medium high. Add the oil.
Season the chicken, both sides, with your spices, and salt/pepper if desired.
When the oil begins to shimmer, carefully lay the chicken in the skillet, skin-side down. Let the the skin get browned. Do not turn them, or even move them to get the best results. This will take 6-7 minutes.
While the chicken thighs sear and brown, slice the garlic, dice the onion, and halve the tomatoes and olives.
After 6-7 minutes, remove the chicken to a plate and set aside.
With all cooking juices still in the skillet, add the garlic and onion, then the tomatoes and olives.
Carefully return the chicken to skillet, skin side up.
Pour the wine into the skillet (if you are using this.)
Place skillet in oven, uncovered, for 30 minutes, or when the internal temperature of the chicken is 165F.
Remove from the oven and let rest for 5 minutes before serving.
Nutritional data for one thigh and 1/6 of the tomato/olives:
Sat fat: 1.5g
You could certainly serve this on a pasta, such as angel hair or linguini.
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