Paleo Anchovy and Olive Chicken Thighs

Ingredients

• 4 pieces chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 4 fillets anchovy fillets, chopped
• 1 cup black olives, pitted and sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a large oven-safe skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them skin-side down to the skillet.
3. 3. Sear the chicken thighs for about 5 minutes until the skin is golden brown, then flip them to brown the other side for an additional 3 minutes.
4. 4. Add the minced garlic, chopped anchovy fillets, and sliced olives to the skillet, stirring well to combine with the chicken.
5. 5. Transfer the skillet to the preheated oven and roast for 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.

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