About
These tender chicken thighs are pan fried until golden then finished in the oven with salty olives, crispy pancetta, aromatic rosemary and zesty lemon.
These make a great dinner served with a hearty salad or a serving of cauliflower rice.
Ingredients
- 8 medium green olives
- 2 medium chicken thigh, skin eaten
- 1 ½ ounce diced pancetta by waitrose
- 1 clove garlic
- 1 teaspoon rosemary, fresh
- 1 tablespoon olive oil
- ¼ medium – 2 1/8" diameter lemon
- ⅛ teaspoon black pepper, ground
- ⅛ teaspoon salt, sea salt
- ½ small red onion
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Heat the olive oil in an oven proof skillet over a medium/high heat. Add the chicken thighs skin side down and cook until the skin is well browned. Turn and brown the other side.
- Roughly chop the onion, thinly slice the garlic and lemon and finely chop the rosemary. Add the olives to the skillet along with the lemon, onion, garlic, rosemary and pancetta. Turn the chicken pieces so that they are skin side down.
- Season with salt and pepper and transfer to the oven for 15 minutes. Turn the chicken pieces over and cook for a further 10-12 minutes or until the skin is crisp and golden and the meat is completely cooked through.
Nutrition Facts
- Servings: 2
- Calories: 366.8kcal/1534.8kJ (per serving)
- Fat: 26.9g (per serving)
- Carbs: 3.7g (per serving)
- Protein: 27.5g (per serving)
