Tuesday, April 24, 2012

.Roasted Chicken with Tomatoes + Olives.

I was craving a little something with a mediterranean flair, and this was what I came up with.
It was fresh and tasty [but then again, I seriously love olives and tomatoes]. And super easy. Which are really the best kind of recipes.
And while this picture that I took with my old beat up blackberry doesn't do it justice, I promise a light-tasting refreshing meal.
Roasted Chicken with Tomatoes + Olives
[original recipe found here]
1 lemon
2 pints grape tomatoes
1 head garlic, cloves separated
1 cup kalamata olives
8 sprigs fresh Thyme
2 tbsp Olive oil
Chicken Breasts, Thighs, or Drumsticks [or mix a little of each!]
Salt and Black pepper
1/2 cup Dry White Wine
1 Small loaf of Bread, warmed [optional]
1] Heat oven to 425F. using a vegetable peeler, remove strips of zest from the lemon [reserve the lemon].
2] In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tbsp of the oil.
3] Nestle the chicken, skin-side up [if applicable], among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with 3/4 tsp salt and 1/2 tsp pepper. Roast until the chicken in cooked through, 35 to 40 minutes.
4] Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan. Serve the chicken and vegetables with the pan juices and bread [if using].

1 comment:

i think comments are pretty awesome!