One-Pot Chicken with Olives, Capers and Chickpeas

Boneless chicken thighs are roasted over onions, garlic, and chickpeas, then finished with olives, capers, lemon, and cumin. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @edeneats

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 0.25 cup extra virgin olive oil divided
• 2 large yellow onions finely sliced
• 1 tsp kosher salt plus more for seasoning the chicken
• 0 black pepper (to taste) Source specifies seasoning to taste
• 3 cloves garlic cloves crushed
• 1 can chickpeas 398 ml, drained and rinsed
• 4 thighs boneless skinless chicken thighs
• 0.25 cup capers heaping, drained
• 1 cup pitted green olives
• 1 lemon lemon
• 0.25 cup extra virgin olive oil divided
• 1 teaspoon ground cumin

Instructions

1. Preheat the oven to 375 degrees F. Oven is preheated.
2. Heat 1/4 cup extra virgin olive oil in a medium Dutch oven over medium heat. Add the onions, season with 1 tsp kosher salt and cracked black pepper to taste. Cook about 5-10 minutes on medium high until golden all over and caramelized in places. Onions are golden and caramelized in places.
3. Add the garlic and chickpeas and give a good mix, then place the chicken on top. Garlic and chickpeas are mixed in and chicken is arranged on top.
4. Cover the chicken with the capers and olives. Season generously with salt and pepper, squeeze over the lemon juice, drizzle with the remaining 1/4 cup olive oil and sprinkle the cumin over the chicken. Chicken is topped, seasoned, and dressed with lemon, oil, and cumin.
5. Cover and roast for 25 minutes. Chicken is roasted for 25 minutes.
6. Remove the lid, turn the oven to broil for 10 to 15 minutes, until golden on top, basting the chicken with the pot juices a couple times during this process. Chicken is golden on top.
7. Serve immediately and straight from the pan. Ready to serve.