Monday's Bread Bowl: Roast Chicken with Black Olives

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy New Year!

Post from September 20, 2010

Dishing up a taste of the Mediterranean

We’re offering up this unique and light rendition of roasted chicken. The olives gradually release natural oils that mingle and flavor the chicken thighs. The tomatoes add color and a tangy taste that complements the salty olive flavors. Here is our recipe:

What you will need:

1 wooden spoon
1 large bowl
1 small bowl filled with 1 cup water
1 baking pan or casserole dish
4 garlic cloves, minced
6-8 chicken thighs
1 teaspoon dried marjoram
¾ cup Kalamata olives, pitted
¼ cup olive oil
1 teaspoon coarse salt
Pinch of black pepper
1 cup ripe tomatoes, seeded and quartered or 1 cup cherry tomatoes

Cooking and Preparation:

Combine garlic, olive oil, marjoram, salt and black pepper in bowl. Add chicken and coat in ingredients. Let chicken marinade for at least 3 hours. Meanwhile, soak black olives in small bowl of water for 5 minutes to remove excess salt. Add olives to chicken marinade during the last hour of marinade process. Mix well. Preheat oven at 350 degrees. Next, carefully position chicken pieces on baking pan or casserole dish with the skin side up. Add olives and wedged tomatoes (or cherry tomatoes) to the baking pan before placing in the oven. Bake for 1 hour. Remove chicken from oven. Let chicken rest for 15 minutes before serving.