This Baked Chicken with <a href="http://mezzettamakesitbetta.com/">Mezzetta®</a> Castelvetrano Olives and Roasted Red Peppers is unbelievably tasty and easy to throw together.

Quick Info

⏱️ 80 min • 🍽️ 6 servings • ⭐ 98%

Nutrition

314 cal • 32g protein • 8g carbs • 15g fat

Tags

[North American] • [Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Dinner] • [Fusion] • [Under 1 Hour]

Ingredients

• 6 large bone-in, skin-on chicken thighs
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, chopped
• 1 cup Mezzetta® Roasted Red Bell Peppers, drained, sliced in strips
• 1 cup Mezzetta® Pitted Castelvetrano Italian Olives, drained and halved
• 1 cup yellow squash, zucchini, or potatoes, sliced in ¼-inch thick half moons
• 1 (14.5-ounce) can of diced tomatoes
• ½ cup dry white wine (or chicken stock)
• 2 tablespoons unsalted butter
• 2 teaspoons chopped fresh thyme leaves
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon chopped fresh parsley

Instructions Preview

1. Preheat the oven to 350°F (180°C).
2. Season the chicken thighs generously with …
3. Heat a large cast-iron skillet over medium…

…and 8 more steps

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Recipe by: Mezzetta • From: Tasty