Skillet Mediterranean Chicken

Ingredients

• 6-8 chicken pieces, thighs and breasts, skin on
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 Tablespoons olive oil
• 1 cup chopped onion
• 4-6 garlic cloves, minced
• 1 28-ounce can diced tomatoes
• 1/2 cup sliced green olives
• 1/2 cup sliced black olives
• 1/4 cup capers
• 1 Tablespoon Italian seasoning mix
• Fresh parsley, chopped, for garnish

Directions

Approximately one hour before cooking, rinse and pat dry the chicken. Mix together the salt, pepper, and garlic powder. Toss the chicken pieces in the seasoning mix and set aside.

Heat the olive oil in a large skillet over medium-high heat. Place the chicken pieces in the hot skillet, skin side down. Cook until the tops are well browned, six to ten minutes. Turn the chicken over and cook for another five minutes. Remove the chicken from the pan.

Pour off the excess fat so that there are only about two tablespoons in the pan. Reduce the heat to medium. Add the onion to the pan and cook until translucent, about three-five minutes. Add the garlic to the pan and cook for a minute.

Add the tomatoes, olives, capers, and Italian seasoning to the pan. Bring to a boil. Add the chicken back into the pan. Reduce to simmer. Cover the pan and cook until the chicken reaches 185 degrees F. Garnish with the chopped, fresh parsley.