Chicken Provencal with Olive Tapenade (Low‑Sodium)

Ingredients

• 2 pieces bone-in skinless chicken thighs
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon black pepper
• 1/4 cup pitted Kalamata olives
• 1 tablespoon capers, rinsed
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 teaspoon fresh parsley, chopped (for garnish)(optional)

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Pat the chicken thighs dry, then rub each with olive oil, minced garlic, rosemary, thyme, and black pepper.

2. 2

   Place the seasoned chicken thighs on a baking sheet lined with parchment paper and bake for 35 minutes, or until the internal temperature reaches 74°C (165°F).

3. 3

   While the chicken bakes, prepare the tapenade: combine the Kalamata olives, capers, lemon zest, lemon juice, and a drizzle of olive oil in a food processor; pulse until coarsely chopped.

4. 4

   When the chicken is done, let it rest for 5 minutes. Then spoon the olive tapenade over each thigh and sprinkle with optional parsley.

5. 5

   Serve immediately with a simple side such as steamed green beans or a mixed salad.