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Pan Roasted Chicken Thighs with Dates & Olives

PREP: 5 minutes
COOK: 42 minutes
YIELD: 6 chicken thighs
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Tender, flavorful, and delicious pan roasted chicken thighs with olives and dates! Chicken thighs are lightly pan fried, then baked in a wonderful white wine sauce with green olives and Medjool dates. The result is a juicy meat that jam packed with flavor, but the whole thing is easy enough for a weeknight meal!

Recipe by: What Great Grandma Ate

Ingredients

  • 6 chicken thighs bone in, skin on
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 tsp avocado oil or your favorite cooking oil
  • 1 onion sliced
  • 4 garlic cloves sliced
  • 6 Natural Delights® Organic Medjool Dates pitted and quartered
  • 1 cup green olives pitted
  • 1 cup dry white wine or chicken broth
  • 3 sprigs thyme

Find "12 oz Organic Pitted Medjool Dates" in a Store

Preparation

  1. Preheat oven to 400 degrees F. Season the chicken thighs evenly with salt and pepper.
  2. Heat avocado oil in a large oven-safe skillet over medium heat. Add the seasoned chicken thighs skin side down and cook for 5 minutes. Flip the chicken and cook for another 1-2 minutes. Remove the chicken from the pan and transfer to a plate.
  3. Add onion slices to the pan and cook for 3 minutes until slightly translucent. Add garlic slices and cook for 1 minute until fragrant.
  4. Add Medjool dates, olives, and wine, and use a wooden spoon to deglaze the pan. Add thyme and let everything come to a boil for 1 minute.
  5. Turn off heat, and add chicken back into the pan skin side up. Roast for 30 minutes or until the internal temperature is 165 degrees F.
  6. Spoon the liquid over the chicken and serve warm.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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