Skillet Roasted Chicken Thighs with Rosemary, Lemon and Olives

by Beth @ Tasty Yummies

Skillet Roasted Chicken Thighs with Rosemary, Lemon and Olives

Meal planning for busy weeks can be at times be a challenge, to say the least. Even for someone like me, which is kinda insane considering I like I think about food well over 3/4 of the day. It takes a lot to keep things fun, fresh and interesting, while being healthy, easy and swift. This is all especially important during the mid-week craziness.

If you are a regular reader of Tasty Yummies, you are always seeing the many, fun and unique ways that I prepare my vegetables, it is something I take great pride in, they truly inspire me. Since we eat meat sparingly around here, it’s not an every night thing, so I am always seeking simple ways to prepare different proteins that wow me, the way veggies can.

Skillet Roasted Chicken Thighs with Rosemary, Lemon and Olives

Skillet Roasted Chicken Thighs with Rosemary, Lemon and Olives

Truth be told, I never really understood the obsession with boneless skinless chicken breasts. So flavorless, so boring. Blah! Get yourself some (well-raised) chicken thighs, skin-on, bone-in and my friends, that’s where all the flavor is at. You get some crispy skin and now we’re talking about succulent goodness. Let’s start a chicken revolution.

I have to say, this meal is innovative and exciting enough for a weekend feast, but simple and quick enough to work for a random, busy Thursday night. Marinate the thighs the night before or in the morning before work, you can even just slap it on 15 minutes before you cook it, whatever works for your busy schedule. Either way, you are looking at less than 30 minutes of cooking and prep work, start to finish.

We love serving these over cauliflower rice, alongside our favorite salad. Just like that, simple, delectable, deliciousness!

Skillet Roasted Chicken Thighs with Rosemary, Lemon and Olives

Skillet Roasted Chicken Thighs with Rosemary, Lemon and Olives

{ 3 comments… read them below or add one }

1 Christi Matthews February 6, 2016 at 10:09 am

This recipe is ABSOLUTELY amazing!!! SO full of flavor and our new favorite-favorite!
I share a similar sentiment about cooking with chicken thighs instead of breasts – and used the organic, free-range variety (as recommended). Also, I prepped in the morning and let them marinate all day in the fridge …
The only change made was to double the garlic and add lots more shallots (because we’re fans of both).
Using ghee and the cast iron skillet – if you have them – also made all the difference flavor- and browning-wise. That, and a good choice of nice black/green olives!
YUM. A very special dish.

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2 Genevieve February 9, 2016 at 6:06 pm

I made this dish tonight and it was absolutely amazing. I can’t wait to make it again. Yum!

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3 Tracey June 6, 2016 at 8:27 am

This looks amazing!! (Is there a workaround if I don’t have a cast iron skillet?)

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