Roast Chicken with Olives

I can’t believe I am on a boneless skinless chicken breast kick but here’s the second recipe this week.  Once again I modified a recipe from epicurious. It was so quick and easy to put together.  This time of the year I like to find recipes that just involve tossing a few herbs and popping the meal into the oven and this is quick to assemble.  The original recipes calls for 2 whole chickens each cut into 12 pieces, I cut the recipe in half and used boneless skinless chicken to cut the prep time.  I skipped the pancetta and doubled up the amount of olives to bump up the flavor since I was skipping the pancetta.  I didn’t miss the pancetta a bit.  This was tasty, the chicken was so tender and in spite of  all the garlic, it wasn’t overpowering at all.

6 boneless skinless chicken breast halves  (about 3 pounds)

1 ½ tablespoons olive oil

1 teaspoon dried thyme

1 teaspoons dried rosemary

½ teaspoon sea salt

½ teaspoon freshly ground pepper

¼ teaspoon hot pepper flakes

5 cloves garlic, finely chopped

½ cup dry white wine (or same amount of chicken broth)

½ cup of assorted pitted olives

Preheat oven to 400 degrees F.  Toss chicken with oil, thyme, rosemary, salt, red pepper flakes and pepper and garlic (a Ziploc bag works nicely for this).  Transfer the chicken breasts to a baking sheet treated with non-stick spray, place chicken in oven and roast for 20 minutes.  After 20 minutes, pour wine over the chicken and scatter olives between chicken pieces and return the chicken to the oven for another 20 minutes.   I served this with a baked potato, tossed salad and oven roasted asparagus.  It was so good and easy.

I hope to have the real Christmas tree up this weekend and will include photos of it with my next post, more photos of the over decorated house to come.  Happy holidays, Karen.

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