Prep Time: 15 mins | Cook Time: 10 min | Course: Dinner | Serves: 6
Castelvetrano olives are my favorite, here they are paired with garlic and citrus for a fresh flavorful pairing with chicken. This quick delicious dish would pair well with a pot of rice.
8 chicken thighs
2 cups castelvetrano olives, halved
1 orange, zested and juiced
1 lemon, zested and juiced
7 cloves garlic, minced
¼ cup olive oil + 1 Tablespoon
Salt and pepper, to taste
1 teaspoon oregano
3 green onions, chopped for garnish
Fresh oregano leaves, for garnish
Pat chicken pieces dry between paper towels and season them with salt and pepper. Slice olives in a bowl and cover with citrus zest and juices. Stir in garlic, ¼ cup olive oil, oregano, and some flaky salt. Preheat 1 tablespoon of olive oil in a large skillet. Cook chicken thighs over medium-high heat for about 4 minutes per side. Top with the citrusy olives cooking for about 1 minute longer. Check that the chicken is cooked through. Serve with green onions and fresh oregano for garnish.
