Chicken With Garlic, Olives and Dates

READY IN: 1hr

INGREDIENTS

  • 8chicken thighs, bone-in and skin-on
  • 12 teaspoonsalt
  • 12 teaspoonground black pepper
  • 1tablespoonbutter
  • 34 cup pitted kalamata olive
  • 12 cup olive brine
  • 6tablespoonslemon juice (about 2 lemons)
  • 14 whole pitted dates
  • 12garlic cloves
  • 6sprigsfresh thyme
  • NUTRITION INFO

    Serving Size: 1 (274) g

    Servings Per Recipe:4

    Calories: 540.4

    Calories from Fat 310 g 57 %

    Total Fat 34.5 g 53 %

    Saturated Fat 10.2 g 51 %

    Cholesterol 165.6 mg 55 %

    Sodium 646.5 mg 26 %

    Total Carbohydrate25 g 8 %

    Dietary Fiber 3.1 g 12 %

    Sugars 16.4 g 65 %

    Protein 34 g 68 %

    DIRECTIONS

  • 1. Preheat oven to 375 deg F. Season chicken on both sides with salt and pepper.
  • 2. In a very large, oven safe skillet, melt butter over medium-high heat. Add chicken thighs and cook until nicely browned on both sides. (If you don’t have a large enough skillet, cook in batches and transfer chicken to a 3 quart baking dish).
  • 3. Add olives, olive brine, lemon juice, dates, garlic and thyme to pan. Transfer to oven and roast until chicken is done (175 deg F internal temp), about 35 minutes.
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