Sicilian Chicken, Rosemary & Smashed Olive Skillet
About this Recipe
If you love the flavors of Sicilian dishes (think roasted tomatoes and olives), this one has your name on it! This Whole-30 friendly meal is made with CRISPY chicken (air-drying adds this level of crispiness), broth, aromatic rosemary and garlic, and a punch of hard Italian salami. Just a few simple steps on the stove then baked to finish it off. Serve this comfort dish with some pasta, rice, veggies, or garlic bread to make it more filling, or with spaghetti squash/zucchini noodles to keep it on the lighter side.
I made this lighter skillet dish using the chicken thighs I had in the fridge, and I knew I wanted to incorporate rosemary and tomatoes for sure. When I saw the olives, the inspiration came together - I am a HUGE olive lover, and I think they are even better when cooked into dishes. I added a bit of hard salami to add a spicy and savory element.
What You Will Need For This Recipe:
2 pounds bone-in chicken thighs
1.5 cups chicken broth (I used @bonafideprovisions bone broth)
1 ounce chopped hard salami
Herbs and Vegetables-
1 medium onion, chopped
Salt and pepper to season chicken
2 large garlic closed, chopped
⅓ cup olives, lightly smashed (I used castreveltrano)
½ cup chopped roasted red pepper (about one whole pepper)
3 sprigs fresh rosemary
1 pint cherry tomatoes
- 2 pounds bone-in chicken thighs
- Salt and pepper to season chicken
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 large garlic closed, chopped
- ⅓ cup olives, lightly smashed (I used castreveltrano)
- ½ cup chopped roasted red pepper (about one whole pepper)
- 1.5 cups chicken broth (I used @bonafideprovisions bone broth)
- 3 sprigs fresh rosemary
- 1 ounce chopped hard salami
- 1 pint cherry tomatoes
- Pat the chicken thighs dry, then season generously with salt. Allow them to sit for 20 minutes, then pat them dry again and season with pepper.
- Preheat the oven to 400.
- Heat the coconut oil over medium heat in an oven safe pan (I used cast iron). Sear the chicken skin-side down for 5 minutes, then flip and cook another 2-3 minutes. Remove and set on a plate.
- Add the onion to the pan, and cook for 3-4 minutes until softened. Then, add the garlic, olives, and roasted red peppers. Cook for another 3-4 minutes until the garlic starts to brown. Next, add the broth and rosemary.
- Bring the mixture to a simmer, then add the salami, the chicken skin-side up and tomatoes to the pan.
- Cover with aluminum foil and bake for 25-30 minutes until the tomatoes are soft and the chicken is cooked through.
- Uncover and serve.