Roasted Olive Chicken Thighs

At least once per week I try a new recipe.  Tonight I tried olive stuffed chicken thighs.  It was good but I veered from the original recipe.  Shhh don't tell but, it's because I screwed up and forgot to make it the way it was supposed to be made.  Oops!  Overall it was a good chicken recipe.  I will make this again.  I liked the changes I made to the recipe.  Here is what I did.

INGREDIENTS

• 1/2 cup Light mayo
• 1/4 cup minced green olives
• 6 fresh basil leaves, minced
• 4 bone-in, skin on chicken thighs
• Olive oil
• Juice of 1 lemon
• 2 cups chicken broth
• Salt and pepper
• 3 Tbsp. butter

DIRECTIONS

Preheat oven 400°F.

Mix together Mayonnaise, olives and basil. Stuff mixture under skin of each chicken thigh.

In a large oven-proof sauté pan add oil and heat to medium. Season liberally with salt and pepper each stuffed chicken thigh. Season liberally with salt and pepper each stuffed chicken thigh. Saute in skillet skin side down until golden brown.  Flip and cook for 4 more minutes. Bake for 20 minutes or until temperature reaches 160 degrees.  Remove from oven place back onto stove on medium heat.

Add chicken broth and lemon juice.  bring to a boil.  Add approximately 1 to 2 tbsp of cornstarch to 1 to 2 tbsp.  Add to sauce, it will thicken quickly.  Whisk in butter and serve.