One Pan Crispy Chicken Thighs with Zucchini, Tomatoes, and Olives
Makes 4 Servings
2 lbs Organic Bone-In, Skin on Chicken Thighs
1 tsp Celtic Sea Salt (fine ground)
1 tsp Organic Garlic Powder
1 tsp Organic Herbes de Provence
1/2 tsp Organic Ground Pepper
3 tbs Organic Olive Oil
8-10 cloves Organic Garlic (whole garlic cloves, peeled)
2 cups Organic Zucchini (sliced into disks)
2 cups Organic Cherry Tomatoes
1 10 1/4 oz jar of Organic Green Olives (sliced)
Preheat oven to 375 degrees.
In a small bowl, mix sea salt, garlic powder, herbes de provence, and fresh ground pepper to make a spice rub.
Preheat a large cast iron skillet over medium high heat.
Pat chicken dry and rub the spice mixture onto the chicken thighs.
Add olive oil to the skillet and gently place the chicken skin side down. Careful not to overcrowd the pan. Crisp the chicken skin to golden brown. Flip chicken and cook for another 3 minutes or so just to sear the chicken.
Add whole cloves of garlic around the dish.
Remove chicken from the skillet and add the zucchini to the pan. Place the chicken back into pan on top of the zucchini. Scatter tomatoes over the chicken and zucchini mixture. Add sliced olives on top.
Place pan into the the preheated oven and bake dish for 30-45 minutes until meat thermometer reads 160 degrees.
Remove from oven and let stand for 15 minutes before serving and enjoy!