Name: Chicken & Olive Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 chicken thighs, bone-in and skin-on; 1 cup pitted green olives; 1 onion, chopped; 3 cloves garlic, minced; 1 red bell pepper, sliced; 1 can diced tomatoes; 1/2 cup chicken broth; 1 tsp dried oregano; 1 tsp dried thyme; Salt and pepper, to taste; Fresh parsley, for garnish

How To Make Chicken & Olive Casserole

From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 60 minutes

Serves:

Ingredients

4 chicken thighs, bone-in and skin-on
1 cup pitted green olives
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 can diced tomatoes
1/2 cup chicken broth
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt and pepper on both sides.
In a large oven-safe skillet or casserole dish, heat some oil over medium-high heat.
Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
Stir in the diced tomatoes, olives, chicken broth, dried oregano, and dried thyme. Season with salt and pepper.
Nestle the chicken thighs back into the skillet, skin-side up.
Cover the skillet with foil or a lid and transfer to the preheated oven. Bake for 30 minutes.
Remove the foil or lid and continue baking for an additional 15 minutes, or until the chicken is cooked through and the skin is crispy.
Garnish with fresh parsley before serving.