Cast Iron Skillet Chicken with Olives
Quick and easy dinners don’t have to be boring. Salty Kalamata olives and sweet grapes compliment each other in this cast iron skillet chicken with olives dish that you can prepare in just 10 minutes. A healthy and delicious combination that's ideal for busy weeknights.
Equipment
- Cast iron skillet or Oven Proof Pan
Ingredients
- 6 chicken thighs (with skin and bones)
- salt and pepper
- 1 tablespoon olive oil
- 1 cup seedless grapes
- 1 cup kalamata olives
- 2 small shallots (thinly sliced)
- 1 tablespoon rosemary (chopped)
Instructions
- Preheat oven to 450º.
- Pat chicken dry and season with salt and pepper. Heat oil in an oven proof skillet over medium high heat. Add chicken skin side down and cook until golden brown, about 5 minutes. Turn and cook other side. Try not to move the chicken while it is cooking so that the skin will turn golden brown. Turn the pieces over with skin side up.
- Add grapes, olives, shallots and rosemary to the pan and bake for 20 minutes.
Barbara's Notes + Tips
- Allow your chicken thighs to sit out at room temperature for about 10 minutes before cooking and it'll season the pan and roast up evenly as it cooks.
- Let the skillet get hot before adding the chicken.
- For crispy skin on the chicken, let it brown without moving for a few minutes.
- You can use any oven proof skillet for this recipe.
Nutrition
Serving: 1serving | Calories: 325kcal | Carbohydrates: 7g | Protein: 19g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 440mg | Potassium: 320mg | Fiber: 1g | Sugar: 5g | Vitamin A: 204IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg
