This dish is all about juicy chicken baked to perfection with plump olives. The flavors mix together to make every bite a treat that will have everyone asking for more!
I can’t resist the combination of tender chicken and tasty olives. It’s perfect for a cozy dinner or impressing friends without any stress. Just serve it with rice or bread, and enjoy! 😋
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give the best flavor and juiciness. If you’re looking for a leaner option, you can switch to skinless chicken or even chicken breasts, but they might be less moist.
Olives: Black olives like Kalamata add a rich, briny taste while green olives add tartness. If you don’t have both, you can use just one type. When it comes to flavor, I often prefer Kalamata for their deep taste.
Smoked Paprika: This gives a nice, smoky flavor. If you can’t find it, regular paprika can work, but you might want to add a bit of smoked salt or a dash of liquid smoke for the same effect.
Sun-Dried Tomatoes: These add sweetness and depth. If they’re not available, you could use fresh tomatoes, but be sure to sauté them longer to remove excess moisture.
White Wine: It’s optional, but it adds great flavor. If you prefer not to use wine, substitute with more chicken broth or a splash of lemon juice for acidity.
How Do You Get the Chicken Skin Perfectly Crispy?
A key to crispy chicken skin is proper searing. Here’s how to nail it:
- Make sure your chicken is dried off well with paper towels. This helps the skin crisp up.
- Preheat your skillet before adding oil and chicken. A hot pan is essential!
- Don’t move the chicken while it’s searing. Let it sit for 5-7 minutes until it’s golden brown.
- Use tongs to flip gently and don’t overcrowd the pan, which can cause steaming rather than crisping.
Taking the time for this step pays off with deliciously crispy chicken that everyone will love!
Crazy Good Chicken & Olives
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Vegetables and Flavor:
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup green bell pepper, diced
- 1/2 cup sun-dried tomatoes, chopped
For the Olives:
- 1 cup black olives (Kalamata or similar), pitted
- 1 cup green olives, pitted
For the Sauce:
- 1/2 cup dry white wine (optional)
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
For Garnish:
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 30 minutes to bake in the oven. So, in just under an hour, you’ll have a delicious meal ready to serve!
Step-by-Step Instructions:
1. Get Ready to Cook:
First things first, preheat your oven to 375°F (190°C), so it’s ready when you’re done with the stove top. Then, take your chicken thighs and pat them dry with paper towels. This helps get the skin nice and crispy! Season both sides with smoked paprika, garlic powder, and a sprinkle of salt and black pepper.
2. Sear the Chicken:
In a large oven-safe skillet or Dutch oven, heat your olive oil over medium-high heat. Place the chicken thighs skin side down into the pan. Allow them to sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3 minutes. Once done, remove the chicken from the pan and set it aside on a plate.
3. Sauté the Veggies:
In the same skillet, add the sliced onion and diced green bell pepper. Sauté for about 5 minutes, until softened. Then, add the minced garlic and cook for another minute until you can smell its delicious aroma!
4. Mix in the Olives:
Now it’s time to stir in the sun-dried tomatoes, black olives, and green olives. Give everything a good mix to combine the flavors.
5. Create the Sauce:
Pour in the dry white wine (if using) and scrape the bottom of the pan to deglaze it, removing any tasty bits stuck to the bottom. Let this simmer for about 2 minutes to reduce slightly. Then, add your chicken broth, oregano, and thyme, stirring everything together.
6. Combine and Bake:
Return the chicken thighs to the pan, nestling them into the mixture, skin side up. This way they can soak up all of those wonderful flavors! Pop the skillet or Dutch oven into the preheated oven and bake uncovered for about 25-30 minutes, or until the chicken is cooked through and tender.
7. Finish and Serve:
Once your kitchen is filled with delicious aromas, remove the pan from the oven and sprinkle with chopped fresh parsley for a touch of color and freshness. Serve up your Crazy Good Chicken & Olives hot, paired with crusty bread or over rice to enjoy that amazing sauce!
Enjoy your simple, flavorful meal featuring crispy chicken and savory olives for a delightful dining experience! 🥳
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs for this recipe! Just reduce the cooking time to about 20-25 minutes in the oven, as they cook faster without the bone.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of chicken broth if needed to keep it moist.
Can I Substitute the Olives?
Absolutely! If you’re not a fan of olives, you can skip them entirely or use capers as a substitute for a similar briny flavor. Just keep in mind that it will change the overall taste of the dish.
What Can I Serve with This Dish?
This dish pairs wonderfully with a variety of sides! Consider serving it over rice or couscous to soak up the flavorful sauce, or with crusty bread to dip. A simple side salad or roasted vegetables also complement it well.