Chicken Thighs with Celery and Olives
⏳ Time
40 minutes
🥕 Ingredients
7
🍽️ Servings
2
Description
Chicken thighs with celery and olives
Ingredients
- Chicken Thighs - 2 pieces
- Celery stalk - 2 pieces
- Pitted olives - 6 pieces
- Red Long Chili Peppers - ½ teaspoon
- Ground Black Pepper - a pinch
- Olive Oil - 1 teaspoon
- Garlic - 1 clove
Step by Step guide
Step 1
Remove excess fat from the thighs. Depending on dietary preferences, skin can be removed or left on.
Step 2
Chop the celery stalks coarsely, cut the olives in half, and mince the garlic.
Step 3
Place the chicken in a bowl, sprinkle with vegetables, add a teaspoon of olive oil, and gently mix with your hands, sprinkle with paprika, and mix again, allowing the vegetables to settle at the bottom of the bowl.
Step 4
Preheat the oven to 392°F (grill mode with convection).
Step 5
Make a foil shape, place the vegetables at the bottom, then the thighs on top, and lightly pepper. If you kept the skin, the chicken can be left uncovered; if you removed it, cover with a sheet of foil (otherwise, the meat will dry out) and place in the oven on the middle rack for 25–35 minutes.
Step 6
Serve with mashed potatoes or fresh vegetables.
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