Tapenade-Baked Chicken
Recipe GLPR8bb3b6b883b7df
Succulent bone-in, skin-on chicken thighs seasoned with herbs de Provence and topped with a savory black olive tapenade, then roasted until golden and tender. A simple yet elegant Mediterranean-inspired dish that is naturally low-carb, paleo-friendly, and bursting with flavor.
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Ingredients
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly cracked black pepper
1 teaspoon dried herbes de Provence
4 teaspoons black olive tapenade
Directions
Preheat oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels and arrange them skin-side up on a baking sheet or in a shallow roasting pan.
Season each thigh generously on both sides with kosher salt and freshly cracked black pepper.
Sprinkle the dried herbes de Provence evenly over the chicken thighs, dividing it among them.
Spread 1 teaspoon of black olive tapenade on the skin of each chicken thigh, distributing it evenly.
Roast in the preheated oven for 100 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh without touching bone. The skin should be golden and crispy.
Remove from the oven and let rest for a few minutes before serving.
