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Roast Chicken with Mushrooms, Tomatoes and Olives

Ingredients:
6 chicken “quarters”
Some cherry tomatoes
750 gr. Mushroom
10 large black olives (Kalamata olives or Thassos olives)*
2 rosemary branches
Salt
2 tbsp Olive oil

Method:
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The chicken portions could be cut into further halves, if needed. Cherry tomatoes need to be washed thoroughly. Mushrooms can be just wiped with a damp cloth and cut into halves. Remove leaves from rosemary branches.
The reasons why I insist on Kalamata or Thassos olives is a very special spicy and sour flavor they add to the dish. This is exactly the “twist” we’re looking for here to turn an otherwise “everyday” dish into something more unique and memorable.
In case you can’t get these kinds of olives anywhere, try to pour some lemon juice over the chicken and add some chili. You will get a slightly different twist, but still you will get a memorable experience.
Put the chicken parts into the baking form, add cherry tomatoes, olives and mushrooms on top,  ”sprinkle” with rosemary, salt and pour some olive oil.
Tightly cover with foil and bake for 1 hour at the highest temperature. Then remove the foil and shake the form lightly to cover the upper part of the meat with the “juice”. Bake 20 more minutes on the grill until golden brown.
Optionally, you can add some potato slices, putting them below the chicken portions, and then get the both the main dish and the garnish with minimal effort.
Before serving, “sprinkle” with green leaves previously removed from the rosemary branches and you’re done!

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