Baked One-Pan Provencal Chicken Thighs (for Passover Seder)
This Provençal chicken recipe has the one pan ease of a classic Marbella but is made with Mediterranean flavors: olives, tomatoes, dates and no added sugar. It’s a perfect gluten-free dairy-free Kosher chicken option for Passover seder.
Servings 6
Ingredients
- ½ cup pitted Kalamata olives
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 4 medjool dates pitted and chopped
- 2 garlic cloves minced
- 2 bay leaves
- 4 sprigs fresh oregano or 1 teaspoon dried
- Sea salt
- 3 1/2 pounds bone-in skin-on chicken thighs (about 6)
- 1 small onion cut into 12 wedges
- 3 medium plum or Roma tomatoes cut into 6 wedges
- ¼ cup dry white wine Kosher if for Passover
Instructions
- In a large resealable bag, container with a lid or baking dish (if you have room in your fridge), mix together the olives, vinegar, olive oil, dates, garlic, bay leaves, oregano and 1 teaspoon sea salt. Add the chicken thighs and toss to coat in the marinade. Transfer to the refrigerator and let sit overnight (or at least 6 hours).
- Preheat the oven to 375 degrees F.
- Arrange the chicken pieces in a large (9x13) casserole or baking dish. Tuck the onion and tomatoes wedges in between the chicken and cover the meat and vegetables with the remaining marinade. Season the casserole contents lightly with salt and pour the wine around the chicken.
- Bake for 1 hour, or until the chicken skin is lightly browned and the tomatoes are caramelized.
- Serve either directly from the casserole dish or on a platter with any pan juices in a sauceboat on the side. If you’re not serving this Provencal chicken for Passover, you can add some crusty bread or rice to soak up the juices.