I am always trying to think of new ways to cook chicken. Yes, even me, food blogger chick gets stuck on ideas. I love using budget friendly cuts like thighs and drumsticks, with the added bonus of being really juicy pieces of meat. This Roasted Chicken & Olives is a perfect low cost, easy weeknight meal.
A handful of ingredients, all in one baking dish and popped in the oven. The flavors of the tomatoes, onion and olives marries so well and the chicken is wonderfully juicy. I absolutely love the flavor that the manzanilla olives {pimento stuffed olives} add to this dish. You can serve this along with some egg noodles, rice, pasta, a baked potato or just a salad and veggies on the side.
Roasted Chicken & Olives
Author: Angela LeMoine
Ingredients
- 8 pieces of bone in, skin on chicken thighs
- 4 pieces of drumsticks
- 1- 28 oz can crushed tomatoes
- 1 onion, small dice
- 1- 10 to 14 oz jar manzanilla olives, drained
- 2 tsp garlic powder
- olive oil
- salt & pepper
Instructions
- Preheat your oven to 375 degrees.
- Pour the canned tomatoes into a 9x13 baking dish.
- Place the chicken on top of the tomatoes, season with salt, pepper and the garlic powder.
- Add in the onions and olives. Drizzle with a little olive oil.
- Pop in the oven for about 1 hour 45 minutes to 2 hours. Every 30-45 minutes give the sauce and olives a little stir so the olives don't burn.
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