Free Range Chicken Thighs are lightly seasoned with the basics (olive oil, sea salt and fresh pepper), then pan seared and finally baked with lemon, rosemary and black olives, to create a flavorful and easy dinner.
They say most guys are “breast” guys, well, my guy is all about the legs and thighs! We quit eating white meat, awhile back, after having an incredible chicken dinner of legs and thighs. Legs and thighs are so much more flavorful, not to mention moister than the dried out breast. Guess what? Those thighs are not bad for you. We are all told white meat is better, dark meat is too fatty. It is true chicken thighs contain twice the amount of fat of a boneless, skinless breast but it is only 11 grams of fat per 4 ounce serving, which is less than the same size serving of beef. As well as being “okay” to eat they are also more economical.
While I was pan searing these amazing little thighs the other night night, I was twittering with Nanette, of Gourmet Worrier, about olives. She was telling me about these amazing sounding stuffed olives. I was so intrigued, that my thighs set off the fire alarms at our house and this dish almost became the 3 alarm chicken, when the fire department showed up – oopss! (single readers, great way to meet a fireman, but I don’t recommend doing it too often or they might catch on) Lucky for me, I had a jar of black olives and after the fire department left, I decided to throw the olives along with some lemon and rosemary into the pan and bake the chicken. This dish was not the stuffed olives but it was amazing. it came out very moist, slightly salty and tart with a floral and slightly pungnet taste of rosemary; really a great dish not to mention very easy!
Recipe: Chicken with Olives
8 chicken thighs
3 tablespoons olive oil
1 medium shallot, thinly sliced
1 garlic clove, mashed
1 jar black olives, drained
handful of fresh rosemary, lightly crushed (I just give a squeeze between my palms)
1 meyer lemon, quartered
kosher salt, to taste
fresh cracked black pepper, to taste
Preheat oven to 425. Heat olive oil in a deep oven proof frying pan, add shallots and garlic, cook for about 3 – 5 minutes over low heat. Wash chicken thighs and pat dry, season with salt and pepper. Add legs to the frying pan and brown until golden on all sides, about 6 – 10 minutes total. Add olives, lemon and rosemary. Bake in the oven for about 35 – 40 minutes, until cooked through. Serve. Eat.