Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1½ tablespoons freshly ground pepper
- 8 medium-sized shallots, peeled and halved
- 8–10 garlic cloves, crushed and peeled
- 1 tablespoon Herbs de Provence
- 1½ cups grape tomatoes
- ¾ cup chopped dates
- 1 cup green olives
- 5–6 sprigs of fresh thyme
- 1 lemon, sliced
- 1 cup chicken broth (or white grape juice as an alternative)
Instructions
- Season the Chicken: Season the chicken thighs with salt and pepper and set aside.
- Cook the Chicken: Heat olive oil in a large, deep-sided skillet over medium heat. Add the chicken to the pan, skin-side down, and cook for 4-5 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 4-5 minutes. Transfer the chicken to a platter and keep warm.
- Sauté Shallots and Garlic: Add the shallots and garlic to the pan. Cook for 2-3 minutes until softened.
- Add the Other Ingredients: Remove the pan from heat and arrange the chicken thighs back in the pan. Add the tomatoes, dates, olives, lemon, and thyme. Pour in the chicken broth (or white grape juice).
- Roast the Chicken: Transfer the skillet to the oven. Roast the chicken for 45-50 minutes until the chicken reaches an internal temperature of 165˚F.
- Serve: Serve the chicken over noodles or rice for a cozy, flavorful meal.
Notes
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- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
