Baked Chicken With Mezzetta Olives And Roasted Red Peppers
4.9(33)
This Baked Chicken with Mezzetta® Castelvetrano Olives and Roasted Red Peppers is unbelievably tasty and easy to throw together.
Cook Time
-
Total Time
-
Yield
6 servings
Ingredients
6 large bone-in, skin-on chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons olive oil
1 small yellow onion, diced
2 garlic cloves, chopped
1 cup Mezzetta® Roasted Red Bell Peppers (230 g), drained, sliced in strips
1 cup Mezzetta® Pitted Castelvetrano Italian Olives (230 g), drained and halved
1 cup yellow squash (125 g), or zucchini, or potatoes, sliced in ¼-inch (6 mm) thick half moons
1 can tomato, diced
½ cup dry white wine (120 mL), (or chicken stock)
2 tablespoons unsalted butter
2 teaspoons fresh thyme leaf, chopped
¼ teaspoon red pepper flakes, (optional)
1 tablespoon fresh parsley, chopped
Nutrition Info
Calories 286
Fat 20g
Carbs 11g
Fiber 2g
Sugar 4g
Protein 15g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Season the chicken thighs generously with salt and pepper.
3. Step
Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5–7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
4. Step
Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2–3 minutes, or until they begin to soften. Watch carefully so they don’t burn.
5. Step
Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
6. Step
Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
7. Step
Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper.
8. Step
Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
9. Step
Transfer to the oven and bake for 30–40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark.
10. Step
Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve.
