Provencal Chicken with Herbs and Olives

Yield: 2-4 servings


1-1 ½ pounds chicken thighs (about 4) or other chicken pieces with bones, skin removed and fat trimmed

2 Tbsp Flying Olive Herbs de Provence or Gremolata Extra Virgin Olive Oil

¼ cup Flying Olive Sicilian Lemon, Grapefruit, or Tangerine Balsamic Vinegar

2 fat cloves of garlic, smashed and minced

1 Tbsp honey or other sweetener

1 ½ tsp Herbs de Provence seasoning blend

¼ tsp each freshly ground black pepper and sea salt

¼ cup Kalamata Olives


Place the chicken pieces in a zip lock bag.  Mix all the ingredients, except the Kalamata Olives, in a cup and whisk together.  Pour the marinade into the zip lock bag, flipping a few times to cover the pieces.  Refrigerate for 30 minutes up to 6 or 8 hours.

When ready to cook the chicken, turn on oven to 350 degrees.

Remove chicken from bag and place top side down on a cookie sheet with sides, covered in aluminum foil.

Top the chicken with the marinade and add the olives.  Cook for 20-30 minutes.  Turn the chicken over and, depending on the size of your pieces, cook an additional 20-30 minutes.  The internal temperature of the
chicken should be 165 degrees.

Remove from the marinade/cooking sauce.  Cover with aluminum foil and let rest about 10 minutes. Serve.

Submitted by Barb L.