I really don’t know what it is about me and olives lately. I just can’t get enough.
WHAT IS IT WITH ME AND WEIRD FOOD THIS MONTH?! Is it because I’m turning 25 next week and my whole body is freaking out that I’m going to be a quarter of a century old?
I’m trying not to think about it. Not that 25 is old, at all. But I just remember thinking when I was younger…in middle school, high school, and even college, that 25 seemed soooo far off. And I definitely thought I would have all my sh*t together by then: a steady job that I liked, probably in law school, in a long-term relationship, living somewhere awesome like Colorado which I’d dreamed of doing for years…
Well, clearly, wrong on all accounts. lollerbladder.
But hey, I’ve got a few good things going for me. Like this blog. Which i LOVE. And being a health coach with some amazing clients. And starting grad school for my Masters of Science in Nutrition. That’s all some pretty cool sh*t, if I do say so myself.
Maybe 25 won’t be so bad after all. Maybe.
I should probably stop being so melodramatic. At least I don’t have the “emotional range of a teaspoon” like Ron in The Order of the Phoenix. Also, we’re automatically best friends if you know what book that was from without me telling you.
But I still can’t get over me and these weird foods. Tuna salad last week, olives all over the place this week, snacking on pickles straight out of the fridge, cold roasted butternut squash ON tuna salad,…yeah. Who knows. I think I might be on to something with that last one.
Even if you don’t like olives for some weird reason *cough* my best friend Daniela *cough*, this dish is still fantastic without them. The combination of baked capers, parsnips, and spices on this chicken is something I could eat every day. And when I make this recipe, I double it so I DO have it every day for about…a week. Because it’s THAT good.
- 1 lb chicken thighs (skin on or off, bone in-or boneless)
- 1 Tbsp avocado oil or ghee
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 cups diced parsnips (about 1 large or 2 small)
- ½ medium yellow onion, sliced
- ½ tsp fresh ground black pepper (AIP omit)
- 1 cup kalamata olives, drained
- 2 Tbsp capers
- ½ lemon, sliced
- ¼ cup parsley, chopped
- Preheat the oven to 425 F.
- Pull out a large cast iron skillet (or other ovenproof skillet) and warm it up over medium heat with 1 Tbsp avocado oil for about 1 ½ - 2 minutes. Pat the chicken dry with paper towels and season both sides with a pinch of salt and pepper.
- When the skillet is very hot, add the chicken (skin-side down if you have it). Careful so the oil doesn’t spit at you.
- Cook the chicken for about 6-8 minutes, until the chicken is nicely browned and you can easily flip each piece over and it doesn’t stick to the pan.
- Meanwhile, combine your oregano, garlic, onion, and the remaining sea salt and pepper in a small bowl.
- When the chicken is ready, flip it on the other side and cook for about a minute, then add the sliced onions, parsnips, olives, and capers to the pan. Season everything by sprinkling your spice blend over the whole skillet.
- Add in the lemon slices around the pan and place the skillet in the oven. Roast for about 25 minutes, until the chicken is fully cooked through.
- Garnish with fresh chopped parsley.
Inspired by the Primal Palate’s Make it Paleo II
Skillet Chicken Thighs recipe.
What’s your favorite easy chicken dish?
