Home / Recipes / Breakfast / Keto Chicken Thighs with Peppers and Olives
Keto Chicken Thighs with Peppers and Olives
These tasty chicken thighs are inspired by flavors of Spain, combining salty olives with sweet peppers, aromatic thyme and smokey paprika.
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Heat 1 tablespoon of olive oil in a large casserole dish/dutch oven over a medium heat. Add the chicken thighs and cook until browned all over.
Step 3
Whilst the chicken browns, finely slice the peppers and the onions and slice the olives and garlic in half. Add the vegetables and olives to a mixing bowl along with the paprika, thyme and remaining olive oil. Toss well to combine.
Step 4
Arrange the vegetable and olive mix in the bottom of an oven proof dish and add in the browned chicken pieces. Season with salt and pepper and mix everything together.
Step 5
Transfer to the oven to bake for 30-35 minutes, turning halfway through so that the chicken is coated in the juices. The chicken should be golden and completely cooked through.
Ingredients
- Chicken Thigh, Skin Removed Before Cooking 4 large
- Garlic 2 clove
- Olive Oil 2 tablespoon
- Thyme, Fresh 1 tablespoon, chopped
- Gourmet Collection Smoked Paprika by Mccormick 1 tsp
- Red Bell Peppers, Raw ½ medium – 2 1/2" diameter x 2 3/4"
- Yellow Bell Peppers, Raw ½ medium – 2 1/2" diameter x 2 3/4"
- Red Onion ½ small
- Black Olives ½ cup
- Salt, Sea Salt ¼ teaspoon
- Black Pepper ⅛ teaspoon
