Roasted Olive & Tomato Chicken
This tangy chicken recipe is easy to make. Serve with broccoli and hard crusted whole-grain bread and you have a complete meal.
3 pounds chicken thighs
2 pints grape tomatoes
1 head garlic
1 cup Kalamata olives (may use whole pitted black olives)
3 tablespoons olive oil
8 sprigs of thyme
Salt and pepper
Heat oven to 425 degrees
1) Peal the garlic, rinse the tomatoes, cut the olives in half, and squeeze the juice from the lemon.
2) Toss the garlic, tomatoes, olives, thyme, lemon juice and half the olive oil in a roasting pan.
3) Nestle the chicken, skin-side up in the pan with the vegetables. Drizzle the remaining olive oil on the chicken pieces. Sprinkle the chicken pieces with salt and pepper.
4) Roast for 35 to 40 minutes, until the chicken is cooked.
Hint: The thyme sprigs give the dish flavor, but are bitter. Do not serve the thyme sprigs to children (or for that matter husbands). They won’t know to leave them on the plate.