Crispy Chicken Thighs with Roasted Olives, Onions, and Pickled Peppers

Crispy chicken thighs with roasted olives, onions, shallots, and peppers are easy to prepare. Every bite is a tantalizing journey for your taste buds that you won’t want to end.

=== 🍽🍸🥩 RECIPE ===
1 tablespoon olive oil
8 bone-in skin-on chicken thighs, trimmed
1 tablespoon herbs de Provence
2 small yellow onions, quartered
4 shallots, halved
8 ounces (230 g) pitted olives, drained
10 ounces (290 g) whole pickled piquant peppers, drained
2 ounces (60 ml) dry white wine

Preheat oven to 475°F (245°C).

Rub salt and pepper over the chicken thighs, set aside. (can be done the night before)

In a 12-inch (30 cm) cast iron or other oven proof, heavy skillet, heat the oil over medium high heat until shimmering.

Place the chicken, skin side down, and cook for 2-3 minutes. Reduce heat to medium, and continue to cook, occasionally moving until the fat renders and the skin is golden and crispy. About 7 to 10 minutes.

Sprinkle herb de Provence over the chicken. Add the onions, shallots, olive and peppers to the skillet.

Transfer to the oven, and bake for 12 minutes. Turn the chicken, and bake for another 5 minutes or until the skin is crispy. You may use the broiler if needed.

Remove from oven and allow to rest for 5 minutes before serving.

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=== 📑 CHAPTERS ===
00:00 About Today’s Episode
00:19 Crispy Chicken Thihgs with Olives
01:10 It Starts with a Hot Cast Iron Pan
01:39 Tip – Season the Thighs the Night Before
01:50 Thighs Skin Side Down in the Pan
03:34 Add Herbs de Provence
04:03 Add Onions and Shallots
04:29 Time for the Olives
04:58 Pickled Piquant Peppers
05:29 Dry White Wine for Flavor
05:53 Baking Instructions
06:25 Tasting and Recipe Recap
08:14 Social Media and Video Recommendations

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