- 4 bone-in, skin-on chicken thighs
- Kosher salt
- Freshly cracked black pepper
- 1 teaspoon dried herbes de Provence
- 4 teaspoons store-bought or homemade black olive tapenade
Preheat the oven to 450 degrees F. Wash the chicken, and dry on paper towel. Season with salt, pepper, and herbes de Provence. Rub each piece of chicken, on all sides, with 1 teaspoon tapenade. Place all 4 thighs, skin-side-up, on a foil-lined, rimmed baking sheet. Roast until the inside of the chicken reaches a temperature of 165 degrees F, about 25 minutes.
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