March 2, 2021

Roasted Chicken with Olives, Rosemary, and Tomatoes

Roast Chicken with Olives, Rosemary, and Tomatoes | Stephanie Hansen

It has been a long time since we could entertain in our homes. I had the pleasure of having two of my besties over for dinner recently. Initially, I was planning on having soup because, well, Minnesota in winter, but … I wanted to serve polenta to my friend who eats gluten free, and I thought roasted chicken thighs with a yummy sauce would make an excellent entree. I made polenta with the chicken full of butter and cream. While the dish was rich, it was a perfect. Both my besties asked for the recipe, so I consider that a successful night.

Roasted Chicken with Olives, Rosemary, and Tomatoes

Roasted Chicken with Olives, Rosemary, and Tomatoes

I served this simple and delicious roasted chicken thigh recipe with some hearty polenta. The chicken is rich and flavorful and perfect for a cold winter night.


  • 1 Tbsp olive oil
  • 2 ½ lbs skin-on bone-in chicken thighs
  • Salt and Pepper
  • Diced medium white onion
  • 4 Tbsp capers
  • 1/3 cup Worcestershire sauce
  • 1 28 oz can crushed tomatoes
  • 1 Tbsp brown sugar
  • 1 cup pitted black olives
  • 1 tsp red pepper flakes
  • 2 sprigs rosemary


  1. In a medium saute pan heat the olive oil and brown the chicken thighs seasoned with kosher salt and pepper skin side down until browned. Remove from pan and set aside.
  2. Remove excess fat from the pan leaving a teaspoon behind
  3. Reduce to medium heat, add onions, garlic, and saute until brown. Add capers, Worcestershire, crushed tomatoes, brown sugar, olives, chili flakes, and chicken.
  4. Tuck a few pieces of Rosemary between the chicken thighs
  5. Bake in the oven at 425 for 25 minutes without a lid.
  6. Serve with polenta, couscous, or mashed potatoes.
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