Mediterranean Baked Chicken2014-09-17
- Servings : 4
- Prep Time : 24:00 h
- Cook Time : 1:30 h
- Ready In : 25:30 h
Warm flavours abound in this popular way to cook chicken
- 2 tablespoon(s) red wine vinegar
- 2 tablespoon(s) Dijon mustard
- 2 tablespoon(s) Riscossa Olive Oil
- 4 cloves garlic, minced
- 1 lemon, zested
- 1 teaspoon(s) salt
- 1 handful fresh rosemary sprigs
- 900 grams boneless skinless chicken thighs (about 12)
- 225 grams Buffet Olives, pitted
- 225 cherry tomatoes
- 3 large potatoes, diced
- 1/2 cup(s) white wine
- 2 tablespoon(s) sugar
- 1/4 cup(s) slivered almonds, toasted
In a large Ziplock bag, combine the vinegar, Dijon, olive oil, garlic, lemon zest, salt, and rosemary.
Add the chicken and olives to the bag, seal tightly, and swish the chicken around until coated in the mixture. Refrigerate overnight.
Preheat the oven to 190°C degrees.
Transfer the chicken and as much of the marinade as you can squeeze out of the bag into a 9 x 13 baking dish. Arrange the chicken in an even layer and add the tomatoes and potatoes. Pour the white wine into the pan and sprinkle the top of the chicken with the sugar. Bake in the oven for 1 1/2 hours, until the chicken is very tender and the top is golden brown.
Serve alongside couscous, rice, or some crusty bread with a green seasonal salad.