I think chicken thighs are one of the best parts of a chicken and I love to use them in my recipes. My kids eat them without complaining. I used Mezzetta Pitted Castelvetrano Olives, Roasted Red Bell Peppers and Marinated Artichoke Hearts in this recipe. Mezzetta believes in simple, perfect ingredients which makes any meal delicious.

Let’s get cooking!

Servings: 3-4

Preparation Time: 15 minutes

Cook time: 45 minutes

Total: 60 minutes

Ingredients:

8 skin on and bone in chicken thighs

6-8 Mezzetta artichoke hearts cut into halves

10-15 Mezzetta green olives

3 tablespoons olive oil

1 teaspoon fresh or dried thyme

Ingredients for marinade:

10 oz. jar of Mezzetta Roasted Red Bell Peppers

1 cup of yogurt

4-5 garlic cloves

1 tablespoon of red wine vinegar

1 teaspoon of salt

½ teaspoon of black pepper

Directions:

1- Add all ingredients of marinade in a blender and blend about 5-7 minutes until smooth.

2- Place chicken thighs, skin side up, into a large tray and pour the marinade over them.

3-Cover the tray with aluminum foil or cling wrap and keep it in the fridge for 2 hours to overnight.

4-Take the chicken thighs off the fridge and let it sit about 1 hour at room temperature.

5-Heat 2 tablespoons of olive oil in a large cast iron pan over medium high temperature.

6- Add chicken thighs into the pan and let it simmer for 10 minutes over medium high temperature each side.

7- Preheat the oven to 400 Fahrenheit degrees.

8- Place artichoke hearts and olives between the chicken tights.

9- Drizzle 1 tablespoon olive oil over.

10- Place the cast iron pan into the oven and cook it about 15-20 minutes until the internal temperature of the chicken shows 165 Fahrenheit degrees.

11- Serve while it is still hot.

Enjoy!