How many recipes have I posted with these ingredients?? It seems like I might have a dozen or so variations of this recipe. What can I say? I like tomatoes and olives (and chicken, too, I guess).
This one stands apart because it was incredibly easy and came together so quickly. I also had everything I needed in the pantry (or in the freezer, in the case of the chicken). Not needing to buy anything for a meal is quite an accomplishment for me.
Although the weather here has been autumn-ish, we still have lots of cherry tomatoes in the garden. I combined them with a large heirloom tomato that I chopped up. If your tomato season is past, you could just use canned tomatoes. The flavors won’t be quite as bright as if you’d made it with summer-fresh tomatoes, but it will be brighter than January-tomatoes. I also swapped out the parsley for basil. You could also use rosemary, thyme or oregano–or a combination of all of them. Use whatever your family likes and you have on hand.
We served this on top of brown rice with a fresh, green salad. It garnered lots of enthusiasm and requests for seconds from the kiddos. This dish will definitely be making a return appearance at our dinner table.
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Source: Six O’Clock Scramble by Aviva Goldfarb
- 1 whole organic chicken cut up
- 3⁄4 cup pitted green olives halved
- 1 pint cherry tomatoes halved
- 2 tsp garlic chopped
- 1⁄2 cup fresh parsley chopped
- 1 tsp organic lemon zest or 1 tbsp lemon juice
- 1⁄2 tsp salt
- 1⁄4 tsp pepper
- 2 tbsp oil
- Preheat oven to 400.
- Place chicken in a baking dish large enough to fit the pieces in a single layer, skin side up. In a medium bowl, combine the olives, tomatoes, garlic, parsley, lemon, salt, pepper and oil. Spoon the mixture over the chicken.
- Bake the chicken, uncovered and without flipping, for 45 min, or until cooked through. Then put it under the broiler for an additional 5 minutes until the skins are browned.