Oven Baked Chicken with Black Olives
If you cannot find reasonably priced vine-ripened tomatoes, you can use canned whole plum tomatoes. They will cost less than an under ripe fresh product and taste better, too.
1/4 cup olive oil
3 lb chicken pieces
1 clove garlic, minced
3 Tbsp fresh parsley or 3 teaspoons dried parsley
1/4 tsp dried thyme
3/4 cup chicken broth
2 Tbsp lemon juice
1 cup black olives
1/8 tsp cayenne pepper
Preheat oven to 350°F. Heat oil in a large ovenproof skillet over medium-high heat; add chicken. Cook, turning occasionally, until browned, about 5 minutes per side.
Add tomatoes, garlic, parsley, thyme, broth and lemon juice to skillet; stir well. Cover skillet.
Place skillet in oven. Bake chicken for 20 minutes, basting occasionally with sauce.
Add olives to skillet. Bake for 10 minutes longer or until juices run clear when meat is pierced with a knife. Sprinkle cayenne pepper over top just before serving.
When chopping canned whole tomatoes, save cleanup time by cutting them right in the can with a sharp knife.