Oven Roasted Chicken Thighs with Olives
Blood Sugar: 1Servings: 5Preparation Time: 45minMeal Category: Dinner
Micronutrients:CalciumMagnesiumVitamin A
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
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.
Micronutrients % of RDI
Iron
2% of RDI
Magnesium
16% of RDI
Vitamin C
5% of RDI
Omega 3
3% of RDI
Vitamin A
16% of RDI
Calcium
29% of RDI
Folate
7% 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.
How to Prepare
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.
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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