Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 13.4 oz (380 g) boneless skinless chicken thighs
- 10.6 oz (300 g) cherry tomatoes
- 3.5 oz (100 g) onion, wedges
- 1.4 oz (40 g) pitted olives
- 0.4 oz (10 g) garlic cloves, sliced
- 3.1 tsp (14 g) olive oil
- 1.0 tsp (2 g) dried herbes de Provence
- 2.1 oz (60 g) lemon wedges
- 0.2 tsp (1 g) salt
Method
- Heat oven to 400°F (200°C). Toss tomatoes, onion, garlic, olives and half the oil in a shallow baking dish.
- Rub chicken with remaining oil, herbs and salt and place among the vegetables. Add lemon wedges.
- Bake for 30–35 minutes, stirring the vegetables once, until the chicken reaches 165°F (74°C). If the pan dries out, add a splash of water.
- Rest for 5 minutes and serve with the roasted tomatoes and pan juices.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 415 kcal · Protein 45 g · Carbohydrates 16 g · Fat 19 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.