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Roasted Chicken with Olives, Rosemary & Capers

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Ingredients

  • 2 1/2 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
  • 1/2 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

Details

Preparation

Step 1

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.

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