Oven Baked Chicken with Tomatoes, Dates & Capers

By ruthg

This healthy oven baked chicken recipe is a great easy make ahead weeknight meal. Simply marinate the chicken in capers, olives, and garlic overnight and then bake right before you're ready to serve. -

Ingredients

• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 2 pounds boneless skinless chicken thighs
• 1 pint cherry or grape tomatoes, halved
• 2 large shallots, quartered
• 1/4 pound pitted Kalamata or Nicoise olives
• 1/4 pound caper berries (or 2 tablespoons regular capers)
• 1/2 cup pitted dried dates, halved
• 4 sprigs fresh oregano (optional)
• 1/4 cup dry white wine

Details

Preparation time 5mins
Adapted from feedmephoebe.com

Preparation

Step 1

In a re-sealable plastic bag, combine the garlic, mustard, vinegar, oil, salt and chicken. Press out the air and seal tightly. Swish the chicken around until it’s fully coated in the marinade. Refrigerate for at least 2 hours or overnight.
Preheat the oven to 375 degrees F.
Arrange the tomatoes, shallots, olives, capers, and dates in a large casserole or baking dish (9 x 13 or comparable). Nestle the chicken in the vegetables, scraping as much of the marinade as possible into the baking dish. Tuck the oregano sprigs, if using, between the chicken thighs. Pour the wine over the vegetables and chicken.
Bake in the oven for 1 hour, or until the chicken is tender, browned on top, and the vegetables are caramelized.
- See more at: http://feedmephoebe.com/2014/04/baked-chicken-recipe-tomatoes-capers-dates/#sthash.mMw3DwuJ.dpuf