Provencal Chicken with Herbs and Olives
- Details
- Hits: 617
Yield: 2-4 servings
Ingredients:
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
Directions:
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.