Herb‑Infused Chicken Provencal

Ingredients

• 2 pieces Chicken thighs, bone‑in, skin‑on
• 1 cup Cherry tomatoes
• 1/4 cup Kalamata olives, pitted
• 2 tablespoons Olive oil
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Fresh rosemary, minced
• 2 Garlic cloves, minced
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Pat the chicken thighs dry and season both sides with salt and pepper.

2. 2

   Heat 1 tablespoon of olive oil in an oven‑safe skillet over medium‑high heat; add the chicken thighs skin side down and sear 3–4 minutes until golden, then flip and sear another 2 minutes. Remove chicken and set aside.

3. 3

   Add the remaining olive oil, minced garlic, thyme, and rosemary to the skillet; sauté 30 seconds until fragrant.

4. 4

   Stir in the cherry tomatoes and olives, cooking 2 minutes until the tomatoes begin to soften.

5. 5

   Return the chicken thighs to the skillet, skin side up, nestling them among the tomatoes and olives.

6. 6

   Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 75°C (165°F).

7. 7

   Remove from oven, let rest 2 minutes, then serve hot.