Buffet Olives - Mediterranean Roasted Chicken Thighs - The largest Table Olive producer in South Africa

Buffet Olives - Mediterranean Roasted Chicken Thighs - The largest Table Olive producer in South Africa

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Mediterranean Roasted Chicken Thighs

INGREDIENTS

Salt and ground black pepper 1 tablespoon + 1 teaspoon olive oil 4 bone-in chicken thighs with skin 8 whole unpeeled garlic cloves 2 cups halved cherry tomatoes 1/2 cup Buffet Pitted Calamata Style Olives 1/2 cup Buffet Pimiento Stuffed Olives 1 tablespoon balsamic vinegar 1/2 teaspoon sea salt 1 lemon, cut into wedges 4 sprigs fresh thyme 2 tablespoons crumbled feta cheese

METHOD

1. Pre-heat oven to 180°C. Pat the chicken thighs dry and lightly season with salt and pepper. 2. In a large oven-proof skillet over medium heat, heat 1 teaspoon oil. Once hot, add the chicken thighs skin side down and cook for 5 minutes or until golden brown. Flip and brown the other side for 5 minutes. If your skillet isn't large enough, you may need to do this in two batches. Add more oil if necessary. 3. Meanwhile, in a large bowl mix together the garlic, tomatoes, both olives, remaining 1 tablespoon oil, balsamic vinegar, and sea salt. 4. Once the chicken has finished browning, transfer to a plate and keep warm. Drain any excess fat left in the pan. Wipe clean. 5. Add the tomato mixture to the bottom of the skillet. Place the chicken on top. Add the lemon wedges and thyme in between the chicken. 6. Bake for 30-40 minutes or until the internal temperature of the chicken reaches 80°C. Crumble feta on top before serving.

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INGREDIENTS

Salt and ground black pepper 1 tablespoon + 1 teaspoon olive oil 4 bone-in chicken thighs with skin 8 whole unpeeled garlic cloves 2 cups halved cherry tomatoes 1/2 cup Buffet Pitted Calamata Style Olives 1/2 cup Buffet Pimiento Stuffed Olives 1 tablespoon balsamic vinegar 1/2 teaspoon sea salt 1 lemon, cut into wedges 4 sprigs fresh thyme 2 tablespoons crumbled feta cheese

METHOD

1. Pre-heat oven to 180°C. Pat the chicken thighs dry and lightly season with salt and pepper. 2. In a large oven-proof skillet over medium heat, heat 1 teaspoon oil. Once hot, add the chicken thighs skin side down and cook for 5 minutes or until golden brown. Flip and brown the other side for 5 minutes. If your skillet isn't large enough, you may need to do this in two batches. Add more oil if necessary. 3. Meanwhile, in a large bowl mix together the garlic, tomatoes, both olives, remaining 1 tablespoon oil, balsamic vinegar, and sea salt. 4. Once the chicken has finished browning, transfer to a plate and keep warm. Drain any excess fat left in the pan. Wipe clean. 5. Add the tomato mixture to the bottom of the skillet. Place the chicken on top. Add the lemon wedges and thyme in between the chicken. 6. Bake for 30-40 minutes or until the internal temperature of the chicken reaches 80°C. Crumble feta on top before serving.