Herb-Infused Chicken Thighs with Broccoli and Bacon Pasta

1Preheat your oven to 400°F (200°C).

2In a large oven-safe skillet, heat a drizzle of olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.

3Season the chicken thighs (4) with salt, pepper, paprika (1 teaspoon), oregano, and thyme. In the same skillet, sear the chicken thighs (4) skin-side down for about 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes.

4Add the chopped onion (1) and minced garlic (4 cloves) to the skillet, sautéing until the onion (1) is translucent, about 3-4 minutes.

5Stir in the canned tomatoes, butter beans, and black olives (1 cup). Bring to a simmer, then add the broccoli florets (2 cups) on top of the mixture.

6Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the broccoli is tender.

7While the chicken is baking, cook the pasta (2 cups) according to package instructions. Drain and set aside.

8Once the chicken is done, remove the skillet from the oven. Stir in the cooked pasta (2 cups), crispy bacon, fresh basil, (¼ cup) and parsley. Mix well to combine all the flavors.

9Serve hot, garnished with additional herbs if desired.