Baked Chicken with Olives

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Pat the chicken thighs dry. Season them with 1 tsp (6 gr) of the salt, the black pepper, and the paprika.

   Ingredients used: 8.0 piece Chicken Thigh, 2.0 gr Ground Black Pepper, 4.0 gr Paprika, 6.0 gr Salt

3. Step 3

   Heat the olive oil in a large frying pan over medium heat. Sear the chicken skin-side down for 5 minutes, then turn and cook for 2 minutes.

   Timer: 7 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Large frying pan, tongs

4. Step 4

   Arrange the seared chicken skin-side up in a large baking dish.

   Cookware: Large baking dish, tongs

5. Step 5

   Add the onion to the frying pan and cook over medium heat until softened, about 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 180.0 gr Onion

   Cookware: Large frying pan

6. Step 6

   Add the garlic and cook until fragrant, about 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: Large frying pan

7. Step 7

   Stir in the tomato, chicken stock, lemon juice, and remaining ½ tsp (3 gr) of salt. Bring to a gentle simmer over medium heat and cook for 3 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 180.0 ml Chicken Stock, 30.0 ml Lemon Juice, 3.0 gr Salt, 400.0 gr Tomato

   Cookware: Large frying pan

8. Step 8

   Stir the olives and oregano into the sauce, then pour the sauce around the chicken in the baking dish, leaving the skin exposed.

   Ingredients used: 180.0 gr Olive, 2.0 gr Oregano

   Cookware: Large baking dish, Large frying pan

9. Step 9

   Bake uncovered for 30–35 minutes, until the thickest part of every thigh reaches at least 74°C.

   Timer: 30 min (fixed)

   Cookware: instant-read thermometer, Large baking dish, oven

10. Step 10

    Rest the chicken for 5 minutes, then scatter the parsley over the dish and serve.

    Timer: 5 min (fixed)

    Ingredients used: 15.0 gr Parsley

    Cookware: Large baking dish