Garlic Chicken Thighs with Olives & Potatoes

7 Ratings
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Bright-green Castelvetrano olives hail from Sicily and have a buttery flavor and meaty texture that pair perfectly with the Italian seasoning and salty capers in this one-skillet chicken dinner. Look for them on your supermarket olive bar or in jars with Italian ingredients.

Hilary Meyer
EatingWell Magazine, January/February 2019; updated September 2022

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Recipe Summary

active:
25 mins
total:
45 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Mash garlic with 1/4 teaspoon salt with a fork to form a paste. Transfer to a small bowl and stir in 1 tablespoon oil, Italian seasoning and crushed red pepper.

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  • Sprinkle chicken with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 6 to 8 minutes total. Transfer the chicken to a plate and top with the garlic mixture.

  • Heat the remaining 2 tablespoons oil in the pan over medium heat. Add potatoes and carrots and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables begin to brown and stick to the pan, 6 to 8 minutes. Add tomatoes, wine, olives and capers; cook, stirring and scraping up any browned bits, for 1 minute. Nestle the chicken into the pan, cover and cook until an instant-read thermometer inserted in the thickest part without touching the bone registers 165 degrees F, 10 to 15 minutes. Serve garnished with parsley, if desired.

Nutrition Facts

Serving Size:
1 chicken thigh & 1 cup vegetables
Per Serving:
511 calories; protein 29.8g; carbohydrates 35g; dietary fiber 4.9g; sugars 4.9g; fat 27g; saturated fat 4.8g; cholesterol 92.1mg; vitamin a iu 10852IU; vitamin c 20mg; folate 35.7mcg; calcium 67.7mg; iron 3mg; magnesium 59.5mg; potassium 900.8mg; sodium 689.8mg.
Exchanges:

3 1/2 fat, 3 1/2 lean protein, 2 1/2 vegetable, 1 1/2 starch
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