Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This dish couldn't be easier, but the payoff is succulent, sweet, savory and so much more than the sum of its parts.

Source: Midwest Living


Credit: Paul Lowe

Recipe Summary

15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°. Season chicken on both sides with salt and pepper. In an extra-large oven-safe skillet, melt butter over medium-high. Add chicken thighs; cook until nicely browned, about 4 minutes per side. (If you don't have a pan large enough to fit all the thighs, brown them in batches and transfer to a 3-quart baking dish to finish in the oven.)

  • Add olives, olive brine, lemon juice, dates, garlic and thyme to pan. Transfer pan to oven and roast until chicken is done (175°), about 35 minutes.

Nutrition Facts

671 calories; fat 45g; cholesterol 228mg; saturated fat 12g; carbohydrates 25g; mono fat 16g; poly fat 8g; insoluble fiber 2g; sugars 19g; protein 39g; vitamin a 223.8IU; vitamin c 3.7mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 8.8mg; vitamin b6 0.8mg; folate 10.3mcg; vitamin b12 0.9mcg; sodium 1090mg; potassium 602mg; calcium 48mg; iron 1.6mg.