Oven Roasted Chicken Thighs with Olives
Blood Sugar: LowServings: 5Preparation Time: 45minMeal Category: Dinner
Micronutrients:Vitamin CIronMagnesium
Macronutrients per 100g
Energy
192kcal
Sugar
0g
Fat
14g
Fiber
1g
Sat fat
3g
Protein
15g
Carbs
2g
Sodium
305mg
Ingredients
- 900g / 2lb bone-in, skinless Chicken thighs
- 1/2 thinly sliced Red onion
- 1 sliced Lemon
- 180ml / 6fl oz Mixed pitted olives
- 4 smashed and peeled Garlic cloves
- 1 tbsp Fresh thyme leaves
- 45ml / 1.5fl oz Olive oil
- 120ml / 4fl oz Water
- 1/2 thinly sliced Red onion
- 1 sliced Lemon
- 180ml / 6fl oz Mixed pitted olives
- 4 smashed and peeled Garlic cloves
- 1 tbsp Fresh thyme leaves
- 45ml / 1.5fl oz Olive oil
- 120ml / 4fl oz Water
Preparation
1. Preheat oven to 190°C (375°F).
2. Place 900g / 2lb bone-in, skinless chicken thighs in a large baking dish.
3. Season with sea salt and black pepper.
4. Add 1/2 thinly sliced red onion, 1 sliced lemon, 180ml / 6fl oz mixed pitted olives, 4 smashed and peeled garlic cloves, 1 tbsp fresh thyme leaves, and 45ml / 1.5fl oz olive oil.
5. Cover and let marinate at room temperature for 30 minutes.
6. Uncover, add 120ml / 4fl oz water, and cook in the oven for 60 minutes until the skin is nicely browned.
2. Place 900g / 2lb bone-in, skinless chicken thighs in a large baking dish.
3. Season with sea salt and black pepper.
4. Add 1/2 thinly sliced red onion, 1 sliced lemon, 180ml / 6fl oz mixed pitted olives, 4 smashed and peeled garlic cloves, 1 tbsp fresh thyme leaves, and 45ml / 1.5fl oz olive oil.
5. Cover and let marinate at room temperature for 30 minutes.
6. Uncover, add 120ml / 4fl oz water, and cook in the oven for 60 minutes until the skin is nicely browned.
Micronutrients % of RDI
Iron
45% of RDI
Magnesium
35% of RDI
Vitamin C
57% of RDI
Omega 3
1% of RDI
Vitamin A
1% of RDI
Calcium
8% of RDI
Folate
10% of RDI
Good to know
Olives are rich in vital fats and provide prebiotic benefits. You can use a mix of Kalamata and Castelvetrano olives. Serve with rice or cauliflower rice.
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