Rosemary Chicken, Olive, and Rice Skillet | Lindsay

Ingredients

• 1-1/2 teaspoons dried rosemary, crushed, divided
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 large or 8 small bone-in chicken thighs (about 2 lbs.) skinned
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 1 cup long grain white rice, preferably jasmine
• 1 (14-1/2 oz.) can diced tomatoes or pasta style diced tomatoes, undrained
• 1 cup reduced sodium chicken broth
• 3/4 cup halved Lindsay® Pimiento Stuffed Spanish Manzanilla Olives