Roasted Chicken Thighs with Kalamata Olives & Cherry Tomatoes
Nutritional Information
Bone‑in chicken thighs roasted alongside whole cherry tomatoes and kalamata olives for a rustic, flavorful keto dinner using only whole ingredients and the chicken skin as the primary fat.
This recipe is originally for 4 servings. How many are you cooking for today?
- 4 pieces bone‑in, skin‑on chicken thighs (about 1.2 lb)
- 1 cup kalamata olives, pitted
- 1 cup cherry tomatoes
- 2 cloves garlic, crushed
- 1 teaspoon dried oregano
- 1 pinch sea salt
Preheat oven to 425°F (220°C). Season chicken thighs with salt and oregano. Place in a roasting pan skin‑side up.
Scatter garlic, cherry tomatoes and kalamata olives around the chicken. Roast 30–35 minutes until skin is golden and internal temperature reaches 165°F (74°C).
Let rest 5 minutes before serving. Spoon roasted tomatoes and olives over the thighs.
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