Ingredients:
- 8 chicken thighs, bone-in and skin-on (KLEINHANS OF COURSE)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 4 cloves garlic, minced
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup chicken broth(KLEINHANS OFCOURSE)
- Juice of 1 lemon
- Fresh parsley, chopped for garnish
Directions:
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with salt, pepper, smoked paprika, and oregano.
- In a large oven-proof skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is golden and crispy, about 5-7 minutes. Flip the chicken and cook for an additional 3 minutes.
- Remove the chicken and set aside. In the same skillet, add onion, garlic, and bell peppers. Sauté until the vegetables are softened, about 5 minutes.
- Add the sun-dried tomatoes, Kalamata olives, and chicken broth. Bring to a simmer.
- Return the chicken to the skillet, skin-side up. Drizzle with lemon juice.
- Transfer the skillet to the oven and bake uncovered for 25-30 minutes, until the chicken is fully cooked.
- Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 410 kcal | Servings: 4 servings