Roasted Chicken With Tomatoes and Olives Recipe | Real Simple Recipes

This is a recipe I make frequently. It is incredibly easy and very delicious.I might have posted it before, but it is definitely worth reposting. With our crazy schedule and my kids home from college, it is nice to have an easy, flexible recipe that always turns out scrumptious!

Serves 4Hands-On Time: 10m Total Time: 1hr 00m

Ingredients

Directions

  1. Heat oven to 425° F. 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 tablespoon of the oil.
  3. Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with ¾ teaspoon salt and ½ teaspoon pepper. Roast until the chicken is 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).

Frozen chicken can be roasted without defrosting. Add 50 percent more cooking time.

Nutritional Information

  • Per Serving
  • Calories 595
  • Fat  37g
  • Sat Fat  8g
  • Cholesterol  142mg
  • Sodium  966mg
  • Protein  47g
  • Carbohydrate  15g
  • Sugar  5g
  • Fiber  3g
  • Iron  4mg
  • Calcium  88mg

Roasted Chicken With Tomatoes and Olives Recipe | Real Simple Recipes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s