Tomato/Olive/Pepper/Spinach Base with Chicken Thighs
1.25 lbs chicken thighs
1 cup cherry tomatoes - halved
¼ cup red onions - diced
½ cup colored peppers - diced
2 tbsp pitted Kalamata olives - chopped
2 tbsp green olives - chopped
¼ cup jarred artichoke hearts - chopped
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
2 tbsp parsley or thyme - minced
Optional
1 tbsp garlic - minced can be added
1
1. Wash hands and rinse produce.
2. Mix tomatoes, onions, peppers, olives, artichoke hearts, and spinach (keep raw).
3. Preheat oven to 375 degrees.
4. Clean extra fat off chicken. Toss chicken thighs with oil, salt and pepper. Place in casserole dish.
5. Place vegetable base around chicken, so the thighs can peak through and still crisp up.
6. Bake for 60 - 70 minutes or until chicken temperature is 165. Sprinkle herbs over the chicken and let the chicken rest for 15 minutes. Serve with a side of potatoes or rice.
Enjoy
Ingredients
1.25 lbs chicken thighs
1 cup cherry tomatoes - halved
¼ cup red onions - diced
½ cup colored peppers - diced
2 tbsp pitted Kalamata olives - chopped
2 tbsp green olives - chopped
¼ cup jarred artichoke hearts - chopped
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
2 tbsp parsley or thyme - minced
Optional
1 tbsp garlic - minced can be added
Directions
1
1. Wash hands and rinse produce.
2. Mix tomatoes, onions, peppers, olives, artichoke hearts, and spinach (keep raw).
3. Preheat oven to 375 degrees.
4. Clean extra fat off chicken. Toss chicken thighs with oil, salt and pepper. Place in casserole dish.
5. Place vegetable base around chicken, so the thighs can peak through and still crisp up.
6. Bake for 60 - 70 minutes or until chicken temperature is 165. Sprinkle herbs over the chicken and let the chicken rest for 15 minutes. Serve with a side of potatoes or rice.
Enjoy
