Sunday, November 24, 2013

Roasted chicken with tomatoes and olives for a quick weeknight meal

On those nights when I simply don't have time to fuss in the kitchen, I like recipes which need only one pan for preparation and cooking.  Not only does this cut down on prep time, but makes clean up real easy too.  Try roasting chicken pieces with tomatoes and olives.  Serve with some warm rolls and you're all set.

For serving 2 -3 people:

1 pint grape tomatoes
1 small head garlic, cloves separated and peeled
1/2 cup pitted kalamata olives
4 sprigs fresh thyme
1 Tablespoon olive oil, plus a tad more to drizzle
4 - 5 chicken legs
3 - 4 chicken thighs
Salt and pepper to taste
Splash of lemon juice

In a large roasting pan, toss tomatoes, garlic, olives, thyme with 1 Tablespoon olive oil.
Nestle the chicken pieces, skin side up, among the tomato mixture.  Drizzle with oil.
Season to taste with salt and pepper.

Roast in 425 degree oven for about 40 minutes or until chicken is done.
Remove from oven.  Splash some lemon juice over chicken and tomato mixture.
Let rest for a few minutes before serving.

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