Ingredients:

• 6 Skinless chicken thighs (about 1.5 lbs)
• Sea salt & pepper to taste
• 1 jar or fresh diced tomatoes with juice, (16 ounces)
• 2 Tbsps avocado oil, or extra virgin olive oil
• 1/2 cup pitted olives
• 1 small red onion, sliced
• 4 garlic cloves
• 2 Tbsps capers
• 2 Tbsps anchovy paste (seriously! adds major flavor!)
• 2 Tbsps fresh thyme

Instructions:

Preheat the oven at 350 f.

Heat a large oven-safe skillet, add oil and the chicken thighs, sprinkle with sea salt and pepper to taste – sear until golden on both sides. Set chicken aside on a plate.

In the same skillet, add the sliced onions, chopped garlic and anchovy and sauté for about 1 minute. Add the olives, diced tomatoes and thyme. Cover with a lid and let it simmer for about 10 minutes.

Place the chicken over the sauce in your skillet, cover with a lid and bake at 350f, for about 50 minutes, or just until the chicken is cooked through.

Sprinkle with fresh thyme and serve hot.

Enjoy!

❤Rachel

One-pan Mediterranean Chicken

Category Dinner

Ingredients

• 6 Skinless chicken thighs (about 1.5 lbs)
• Sea salt & pepper to taste
• 1 jar or fresh diced tomatoes with juice, (16 ounces)
• 2 Tbsps avocado oil, or extra virgin olive oil
• 1/2 cup pitted olives
• 1 small red onion, sliced
• 4 garlic cloves
• 2 Tbsps capers
• 2 Tbsps anchovy paste (seriously! adds major flavor!)
• 2 Tbsps fresh thyme

Instructions

1. Preheat the oven at 350f
2. Heat a large oven-safe skillet, add oil and the chicken thighs, sprinkle with sea salt and pepper to taste - sear until golden on both sides. Set chicken aside on a plate.
3. In the same skillet, add the sliced onions, chopped garlic and anchovy and sautee for about 1 minute.
4. Add the olives, diced tomatoes and thyme. Cover with a lid and let it simmer for about 10 minutes.
5. Place the chicken over the sauce in your skillet, cover with a lid and bake at 350f, for about 50 minutes, or just until the chicken is cooked through.
6. Sprinkle with fresh thyme and serve hot.

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