Prep Time 10 minutes Cook Time 1 hour
This is a one-pot meal at it's finest! Simple enough for an everyday meal but so delicious and impressive it's even perfect for entertaining. Slow braising makes these chicken thighs fall-apart tender while the vegetables soak up all of that beautiful chicken and herb flavor! Easy prep and an hour in the oven makes this a simple dinner or create it in a slow-cooker for an even easier option.
by Meredith Steele
What you'll need
- 8 chicken thighs, skin on
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon canola oil
- 6 small new potatoes, halved
- 1 cup baby carrots
- 1 onion, sliced in half rings
- 1/2 cup pitted olives
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh oregano, chopped
- 1 cup chicken broth
Helpful Tip:
This can be made in a slow-cooker. Simply place potatoes, onions, carrots, and garlic in the base of a large crock pot. Sear seasoned chicken thighs according to the directions. Place the chicken thighs on top of the vegetables and pour the broth over the chicken. Next, add herbs and olives. Cover and cook on low for 8 hours or high for 4 hours.
Dry herbs may be substituted for fresh. Reduce amount to 1/2 tablespoon.
Notes:
Serves 4
How to make it
- Preheat oven to 350°F.
- Season chicken thighs with salt and pepper. In a large 12" or larger cast iron skillet, deep skillet, or braising pot, heat oil over high heat. Place the chicken thighs skin side down and sear for 2 to 3 minutes a side until the thighs are golden brown.
- Turn off heat and add potatoes, carrots, onions, green olives, garlic, thyme, and oregano. Pour chicken broth over the chicken and vegetables and cover with foil.
- Place in the oven and cook for 1 hour or until potatoes are fork tender. Plate and serve with a spoonful of the cooking juices. Serves 1 to 2 chicken thighs a person.
