Chicken Thighs with Green Olives



8 boneless, skinless chicken thighs
1 navel orange, sliced
1 onion, sliced
3 cloves garlic, sliced
6 sprigs rosemary, minced, plus two sprigs left whole
1 cup green olives, sliced into circles
1/4 cup olive juice
2 teaspoons kosher salt
1 teaspoon pepper
1/4 teaspoon red pepper flakes
2 tablespoons olive oil, plus a drizzle


  1. Preheat oven to 425 degrees.
  2. Sprinkle both sides of chicken thighs with salt and pepper.
  3. Heat olive oil in large skillet and sauté onion for 2 minutes. Lay orange slices over onion. Place chicken on top and sprinkle with minced rosemary.
  4. Add sliced garlic and sliced olives to skillet, as well as olive juice.
  5. Sprinkle red pepper flakes over chicken.
  6. Drizzle olive oil lightly over chicken and lay two sprigs of rosemary on top.
  7. Place in preheated oven for 30-35 minutes, or until internal temperature of chicken reads 165 degrees on a meat thermometer.


Until next time, Kris