How many recipes have I posted with these ingredients?? It seems like I might have a dozen or so variations of this recipe. What can I say? I like tomatoes and olives (and chicken, too, I guess).

This one stands apart because it was incredibly easy and came together so quickly. I also had everything I needed in the pantry (or in the freezer, in the case of the chicken). Not needing to buy anything for a meal is quite an accomplishment for me.

Although the weather here has been autumn-ish, we still have lots of cherry tomatoes in the garden. I combined them with a large heirloom tomato that I chopped up. If your tomato season is past, you could just use canned tomatoes. The flavors won’t be quite as bright as if you’d made it with summer-fresh tomatoes, but it will be brighter than January-tomatoes. I also swapped out the parsley for basil. You could also use rosemary, thyme or oregano–or a combination of all of them. Use whatever your family likes and you have on hand.

We served this on top of brown rice with a fresh, green salad. It garnered lots of enthusiasm and requests for seconds from the kiddos. This dish will definitely be making a return appearance at our dinner table.

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Chicken Tricolore

Source: Six O’Clock Scramble by Aviva Goldfarb

Ingredients

  • whole organic chicken cut up
  • 34 cup pitted green olives halved
  • 1 pint cherry tomatoes halved
  • 2 tsp garlic chopped
  • 12 cup fresh parsley chopped
  • 1 tsp organic lemon zest or 1 tbsp lemon juice
  • 12 tsp salt
  • 14 tsp pepper
  • 2 tbsp oil

Method

  1. Preheat oven to 400.
  2. Place chicken in a baking dish large enough to fit the pieces in a single layer, skin side up. In a medium bowl, combine the olives, tomatoes, garlic, parsley, lemon, salt, pepper and oil. Spoon the mixture over the chicken.
  3. Bake the chicken, uncovered and without flipping, for 45 min, or until cooked through. Then put it under the broiler for an additional 5 minutes until the skins are browned.

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