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.

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!

[print_this]Skillet Roasted Chicken Thighs with Rosemary, Lemon and Olives {gluten-free, paleo}
serves 2 to 4 as a main coarse

• 2 tablespoons fresh rosemary, finely chopped
• zest of one lemon (1 to 2 teaspoons)
• 2 large cloves of garlic, finely minced
• 2 teaspoons sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon whole grain mustard
• 1 tablespoon Terra Delyssa Organic Olive Oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons grass-fed butter, ghee, coconut oil or avocado oil
• 6 skin-on, bone-in, organic, free-range chicken thighs (approximately 2 1/4 lbs)
• 2 small or 1 medium shallot, peeled and sliced
• 1 cup flavorful olives with pits, a mixture of black and green
• 1 lemon, thinly sliced
• fresh rosemary, to garnish

In a small bowl, mix together the rosemary, lemon zest, minced garlic, sea salt, black pepper, mustard, olive oil and lemon juice. You can also use a small food processor. to chop and mix. Place the chicken thighs in a glass bowl and pour the rub over the chicken. Let marinate at room temperature for at least 15 minutes or you can leave it to marinate in the fridge overnight. Bring to room temperature for at least 30 minutes before cooking.

Preheat oven to 400ºF

In a large cast iron skillet, melt butter or ghee or heat oil over a medium-heat, till hot but not smoking.

Remove the chicken thighs from the marinade, shake ’em off so they aren’t drenched. Nestle all the chicken thighs into the skillet, skin side down and sear the thighs without moving them for 5-7 minutes or until nicely browned. Turn the thighs over in the pan so they are skin-side up and turn off the heat.

Place shallots and olives in between the chicken thigh pieces in the pan. Top the chicken with the lemon slices, place some in the center and some under the thighs. Place in the skillet into the preheated oven and cook for 15-20 minutes (depending on their size) or until the internal temperature of the chicken thighs reach 165°F.

Remove from the oven and let stand for 5 minutes. Transfer to a plate a serve, topped with fresh rosemary. [/print_this]