Roasted Chicken with Olives, Rosemary & Capers

Roasted Chicken with Olives, Rosemary & Capers

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • lbs. of skin-on chicken thighs and drumsticks

  • Salt and pepper to taste

  • 1

    finely diced onion

  • 4

    finely chopped garlic cloves

  • 4

    Tbsp capers

  • ½

    cup balsamic vinegar

  • Medium sized can of crushed tomatoes

  • 1

    Tbsp brown sugar (optional)

  • 1

    cup pitted black olives

  • 1

    tsp crushed chili flakes

  • Bunch of rosemary

Directions

In a medium/high ovenproof saute pan, brown chicken pieces that have been well seasoned with salt and pepper; remove from pan and set aside. Remove any excess fat from pan, reduce to medium heat; add onions and garlic, saute until almost brown (opaque), then add capers and balsamic. Let balsamic reduce by half (about 2 minutes), add crushed tomatoes, sugar, olives, chili flakes, chicken pieces, a few sprigs of rosemary and salt and pepper to taste. Slide into oven at 425 for 25-35 minutes without a lid. Remove from oven, check for seasoning and serve with couscous, quinoa or roasted sweet potatoes. Note: I used a fry pan and transferred everything to a baking pan to cook in the oven. I also had very large chicken thighs so they needed to be cooked about an hour.


Nutrition

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