Bright-green Castelvetrano olives hail from Sicily and have a buttery flavor and meaty texture that pair perfectly with the Italian seasoning and salty capers in this one-skillet chicken dinner. Look for them on your supermarket olive bar or in jars with Italian ingredients.

Ingredients

  • 1 tablespoon minced garlic
  • ¾ teaspoon salt, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon italian seasoning
  • ½ teaspoon crushed red pepper
  • 4 bone-in chicken thighs (about 2 pounds), skin removed
  • 1 pound yellow potatoes, diced
  • 4 medium carrots, diced
  • 2 cups grape tomatoes, halved
  • ½ cup dry white wine
  • ¼ cup castelvetrano olives, quartered
  • 1 tablespoon capers, rinsed
  • chopped fresh parsley for garnish

Directions

  1. Mash garlic with 1/4 teaspoon salt with a fork to form a paste. Transfer to a small bowl and stir in 1 tablespoon oil, Italian seasoning and crushed red pepper.
  2. Sprinkle chicken with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 6 to 8 minutes total. Transfer the chicken to a plate and top with the garlic mixture.
  3. Heat the remaining 2 tablespoons oil in the pan over medium heat. Add potatoes and carrots and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables begin to brown and stick to the pan, 6 to 8 minutes. Add tomatoes, wine, olives and capers; cook, stirring and scraping up any browned bits, for 1 minute. Nestle the chicken into the pan, cover and cook until an instant-read thermometer inserted in the thickest part without touching the bone registers 165 degrees F, 10 to 15 minutes. Serve garnished with parsley, if desired.