Preparation Steps

• Preheat your oven to 375°F (190°C).
• Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
  4 bone-in, skin-on chicken thighs Chicken Thighs
• Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, for about 5-7 minutes until golden brown and crispy.
  4 bone-in, skin-on chicken thighs Chicken Thighs
• Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
  4 bone-in, skin-on chicken thighs Chicken Thighs
• Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4 bone-in, skin-on chicken thighs Chicken Thighs
• Pour in the crushed tomatoes and chicken broth. Stir in the olives, capers, oregano, thyme, and red pepper flakes (if using). Bring to a simmer.
  4 bone-in, skin-on chicken thighs Chicken Thighs
• Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and transfer it to the preheated oven.
  4 bone-in, skin-on chicken thighs Chicken Thighs
• Braise for 35-45 minutes, or until the chicken is cooked through and tender.
• Garnish with fresh chopped parsley before serving.
  4 bone-in, skin-on chicken thighs Chicken Thighs