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Simple and delicious!
This is one of my easiest go-to chicken recipes adapted from Donna Hay’s “Off the Shelf: Cooking from the Pantry”. I like the variety of flavors and colors combined with simplicity, easy clean-up with the bonus that my kids will eat it, too!
I’ve copied her actual recipe here and added a few notes of my own – sometimes you just need to improvise!
- ¾ cup pitted green olives (kalamata olives are great, too)
- 1.6kg whole chicken (or skinless, boneless breasts)
- 4 cloves garlic, peeled and halved
- ½ cup chopped flat-leaf parsley leaves
- 2 tablespoons lemon zest (or lemon juice if you’re out of fresh lemons)
- 250g cherry tomatoes
- sea salt and cracked black pepper
- 2 tablespoons olive oil
Preheat the oven to 400F. Soak the olives in cold water for 5 minutes to remove excess salt. Drain.
Divide the chicken into 8 pieces (or ask your butcher to). Place the chicken in a baking dish, skin side up (I usually have skinless breasts) and put a piece of garlic under each chicken portion (or 2 if you like garlic as much as we do). Combine the olives, parsley, lemon zest, tomatoes, pepper, salt and olive oil and spoon over the chicken. Bake for 45 – 55 minutes or until the chicken is golden brown and cooked through. Place on serving plates and serve with drizzled pan juices. Serves 4.
Last night we served steamed green beans and mashed turnip on the side, but we often have a steamed vegetable and couscous, rice, or oven-roasted potatoes.
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