Simple and delicious! 

This is one of my easiest go-to chicken recipes adapted from Donna Hay’s “Off the Shelf:  Cooking from the Pantry”. I like the variety of flavors and colors combined with simplicity, easy clean-up with the bonus that my kids will eat it, too!

I’ve copied her actual recipe here and added a few notes of my own – sometimes you just need to improvise!

•  ¾ cup pitted green olives (kalamata olives are great, too)
•  1.6kg whole chicken (or skinless, boneless breasts)
•  4 cloves garlic, peeled and halved
•  ½ cup chopped flat-leaf parsley leaves
•  2 tablespoons lemon zest (or lemon juice if you’re out of fresh lemons)
•  250g cherry tomatoes
•  sea salt and cracked black pepper
•  2 tablespoons olive oil

Preheat the oven to 400F. Soak the olives in cold water for 5 minutes to remove excess salt. Drain. 

Divide the chicken into 8 pieces…