Bone-in chicken thighs and drumsticks get seared skin-side down until deeply golden, then simmer low and slow in a rich tomato sauce built from softened onions, sweet red and yellow peppers, and plenty of garlic. Briny Kalamata olives and a hit of red pepper flakes give the sauce real depth, while dried oregano and thyme keep the flavor firmly rustic and Italian. Everything cooks together in one pot until the chicken is fall-off-the-bone tender and the sauce thickens into something you'll want to spoon over every bite. Fresh parsley scattered on top at the end brightens the whole dish before it goes straight from pot to table. It's a hearty, whole-foods dinner that fits perfectly into a Whole30 kitchen, no special equipment or fuss required.
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Pat the chicken pieces dry with paper towels and season all over with the salt and pepper.
Heat the olive oil in a large Dutch oven or deep oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear undisturbed for 5ā6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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