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chicken thighs with crispy skin with olives and peppers in a cast iron skillet
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Skillet Chicken Thighs with Olives, Peppers, Onions, Garlic, and Tomatoes

Juicy chicken thighs with crispy skin served over a sauce of tomatoes, Kalamata and Sicilian olives, peppers, onions, and lots of garlic. This dish is so savory and dripping with umami. All that flavor AND only 20 minutes of prep time. This one skillet dinner will be served in 1 hour.
Course Dinner
Cuisine American
Keyword cast iron skillet, chicken, chicken thighs, dinner, one pot meals
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 419kcal
Author Lauren LeBlanc

Ingredients

  • 1.5-2 pounds bone-in skin on chicken thighs 4-6 thighs
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt plus some for lightly salting the chicken skin
  • 1 red pepper seeded and cut into ½ inch strips
  • ½ red onion cut into ½ inch strips
  • 1 pint cherry tomatoes halved
  • 12 cloves garlic smashed and peeled
  • ½ cup Sicilian green olives halved and pitted
  • ½ cup Kalamata olives halved and pitted

Instructions

  • PREP: Preheat oven to 400°F. Chop peppers, onions, olives, and tomatoes, and smash and peel garlic. Mix together onion powder, oregano, basil, and salt. Pat the chicken dry on both sides. Lightly salt the skin side of the chicken. 
  • SEAR: In a preheated cast iron skillet on medium heat, sear the chicken on the skin side about 5-8 min, until skin is golden brown and crispy. Season the other side with the seasoning mix, reserving any extra for later. Flip to the other side and sear 2-3 minutes until developing a browned crust. Remove pan from heat. Add in peppers, onions, cherry tomatoes, garlic, green olives, and Kalamata olives to the skillet, tucking some under the chicken thighs. Sprinkle the remaining seasoning over. 
  • BAKE: Bake at 400°F for 40 minutes. 
  • SERVE: Serve over rice or pasta. 

Notes

*To keep your chicken skin crispy, elevate the thighs on top of the vegetables so the skin side isn't sitting in sauce. And bake skin side up. 

Nutrition

Calories: 419kcal | Carbohydrates: 13g | Protein: 26g | Fat: 30g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1235mg | Potassium: 705mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1767IU | Vitamin C: 69mg | Calcium: 80mg | Iron: 3mg