Chicken & Olives

Inspired by simple Italian cooking this can be translated into “Pollo e Oliva”. If you’re Italian you would, of course, serve this with pasta, but I opted for a wild rice blend.


  • 2 lbs chicken thighs, bone-in
  • 4 Tbsp olive oil
  • 1/4 c onion, sliced thinly
  • 6 cloves garlic, sliced thinly
  • 2 tsp fresh thyme
  • 1 canned crushed tomatoes
  • 1 c kalamata olives, pitted & chopped


  1. Preheat oven to 350 degrees. Season chicken with salt & pepper.
  2. Heat oil in a large cast iron (or otherwise oven-safe) pot. Brown the chicken on both sides & set aside.
  3. Add the onion, garlic and thyme and sautee for 2-3 minutes until the onions are soft.
  4. Add the olives and crushed tomatoes.
  5. Cover and place in the oven for 45 minutes.

Chicken & Olives

Nutritional Information*

  • Servings: 6
  • Calories per serving: 532
  • Total Fat: 37.4 g
  • Saturated Fat: 1.3 g
  • Total Carbohydrates: 3.3 g
  • Dietary Fiber: 0.6 g
  • Sugar: 4.1 g
  • Protein: 30.1 g

*Nutritional Information estimated using MyFitnessPal


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