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Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (boneless or skinless may be used)
- 1 teaspoon paprika
- 1 teaspoon sea salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1–2 tablespoons extra virgin olive oil
- 8 cloves garlic, halved lengthwise
- 3 shallots, quartered
- 1 cup pitted kalamata olives
- 1 cup grape tomatoes, or cherry tomatoes
- 1 cup roughly chopped artichoke hearts, optional
- 1 tablespoon herbs de provence
- 1 cup dry white wine
- Fresh thyme, finely minced; optional
- Fresh lemon wedges, optional
Instructions
- Preheat the oven to 400°F and pat the chicken thighs dry with a paper towel.
- Season the chicken thighs evenly and generously with paprika, salt, and pepper.
- In a Dutch oven or braising pan, heat the oil and add the chicken skin-side down, searing for 3-4 minutes until golden.
- Flip the chicken and sear the other side for an additional 3-4 minutes.
- Add garlic and shallots around the chicken in the pan.
- Sprinkle herbs de Provence over the entire mixture.
- Pour the wine into the pan along the sides to avoid washing off herbs.
- Cover the pan and roast in the oven for 40 minutes.
- Remove from the oven, uncover the pan, and baste the chicken with pan juices.
- Add in tomatoes, olives, and optional artichokes; roast uncovered for another 10-15 minutes until tomatoes soften and chicken skin is crispy, reaching an internal temperature of 165°F.
- Garnish with fresh thyme if desired and let the chicken rest for 5-10 minutes to redistribute juices.
- Spoon some of the broth over the chicken and serve with mashed potatoes, rice, sourdough bread, or a vegetable side.
Notes
For a stronger garlic flavor, feel free to increase the amount of garlic used.
Serve with crusty bread to soak up the delicious sauce.
Add more vegetables for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 360
- Sugar: 2g
- Sodium: 770mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 110mg