Pan Roasted Chicken Thighs with Dates and Olives

5 from 2 votes

Pan Roasted Chicken Thighs with Dates and Olives

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!

Prep Time5

Cook Time42

Total Time47

Course: Main Course

Servings: chicken thighs

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

Instructions

Preheat oven to 400 degrees F. Season the chicken thighs evenly with salt and pepper.
6 chicken thighs, 1 tsp sea salt, 1/2 tsp ground black pepper
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.
2 tsp avocado oil
Add onion slices to the pan and cook for 3 minutes until slightly translucent. Add garlic slices and cook for 1 minute until fragrant.
1 onion, 4 garlic cloves
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.
6 Natural Delights® Organic Medjool Dates, 1 cup green olives, 1 cup dry white wine, 3 sprigs thyme
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.
Spoon the liquid over the chicken and serve warm.

Video

Notes

You can use any cut of chicken you prefer. Thinner cuts like boneless skinless chicken thighs may take less time in the oven.

Feel free to experiment with different kinds of olives and spices. Sometimes, I like to add some onion powder and paprika when seasoning the chicken thighs.
Serve this chicken thighs recipe with rice, mashed potatoes, scalloped potatoes, and/or a hearty salad.
Leftovers should be cooled completely before storing in an airtight container in the fridge for 3-4 days. Reheat in the microwave, or place back in the oven at 350 degrees F for 15 minutes or until heated through.

Nutrition