Green Olive Baked Chicken

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(Certain recipes, besides being delicious, are a good find for me bcuz of what I have in my pantry)





Cover of "Off the Shelf"

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…

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