Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

6 tips

•

Baked Chicken With Mezzetta Olives And Roasted Red Peppers

This Baked Chicken with Mezzetta® Castelvetrano Olives and Roasted Red Peppers is unbelievably tasty and easy to throw together.

Ingredients

for 6 servings

  • 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 (230 g)
  • 1 cup
    Mezzetta® Pitted Castelvetrano Italian Olives, drained and halved (230 g)
  • 1 cup
    yellow squash, or zucchini, or potatoes, sliced in ¼-inch (6 mm) thick half moons (125 g)
  • 1 can tomato, diced
  • ½ cup
    dry white wine, (or chicken stock) (120 mL)
  • 2 tablespoons
    unsalted butter
  • 2 teaspoons
    fresh thyme leaf, chopped
  • ¼ teaspoon
    red pepper flakes, (optional)
  • 1 tablespoon
    fresh parsley, chopped

Nutrition Info

Powered by
  • Calories 286
  • Fat 20g
  • Carbs 11g
  • Fiber 2g
  • Sugar 4g
  • Protein 15g

    • Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Season the chicken thighs generously with salt and pepper.
  3. Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5–7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
  4. Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2–3 minutes, or until they begin to soften. Watch carefully so they don’t burn.
  5. Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
  6. Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
  7. Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper.
  8. Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
  9. Transfer to the oven and bake for 30–40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark.
  10. Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve.
  11. Enjoy!
 
Related Recipes
One-skillet Chicken Pot Pie
Chicken And Kale Stew
Beef Stew Gratin
Low-Carb Mediterranean Chicken And Tomato By Kevin Curry

Under 30 min
40-clove Garlic Chicken
Zesty Lime Chicken Black Bean And Rice

Tasty's Holiday Recipes

From easy classics to festive new favorites, you'll find them all here.

Submit a recipe to Tasty

Have a recipe of your own to share? Submit your recipe here.

Submit your recipe

Tips