Please consult the OU's guidelines for checking fruits and vegetables.

Chicken Thighs with Olives and Tomatoes
This recipe is kosher for Passover.
Chicken Thighs with Olives and Tomatoes Eileen Goltz | Meat
1 hour, 30 minutes 10 minutes
1 hour
20 minutes
5 to 6 servings

Parsley and Thyme tend to be infested with aphids, thrips and other insects. Please check “Kashrut Instructions” below for instructions on checking these for insect infestation.

  • 10 to 12 chicken thighs
  • 1½ Tablespoons minced garlic, chopped
  • 1 large onion, chopped
  • 3 Tablespoons olive oil
  • Juice of 1 lemon
  • 1 (16 oz.) can plum tomatoes, drained and chopped
    OR equivalent amount of fresh plum tomatoes, blanched to remove skin and chopped
  • 18 black olives, drained, pitted, and chopped (about ½ can)
  • 3 Tablespoons fresh parsley, chopped fine, divided
  • 2 teaspoons fresh thyme, chopped
  • Salt and freshly ground pepper to taste

  1. Preheat oven to 375°F. Lightly grease or spray two 9x13 pans.
  2. In a bowl combine 2 Tablespoons oil, lemon juice, salt, and pepper; add the thighs.
  3. Marinate for 1 hour, turning often.
  4. In a large skillet sauté the garlic and onions in remaining Tablespoon of olive oil.
  5. Add tomatoes and olives and sauté for 15 minutes, uncovered, stirring often.
  6. Add 1 Tablespoon of the parsley and all of the thyme, stirring to combine.
  7. Place the chicken thighs in the prepared pans and cover with sautéed mixture. Sprinkle with remaining parsley.
  8. Bake for 35 to 40 minutes or until brown.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill or parsley for use in soups wash them thoroughly and place in a cooking bag.