Wednesday, September 23, 2009

What I Had For Dinner Last Night - Lemon Olive Chicken

2 pints of grape tomatoes
3-4 zucchini
1 cup of black and green olives
Zest of one lemon
Juice of half a lemon
3 tbsp of capers (preferable salt packed)
Olive oil
2-3 tsps of dried thyme
8 chicken thighs
Salt and pepper

Preheat the oven to 450 degrees.
Mix all the ingredients (except the chicken) in a glass or ceramic dish. Get your hands nice and oily. Throw the chicken on top of the veggies skin side down, season, and pop in the oven for about 15 minutes. Give the dish a stir and flip over the chicken. Season again. Continue to bake for another 20-30 minutes. Close to the end, get impatient, sit on the floor in front of the oven and watch the skin get lovely and brown. (It was late, I was hungry and just a little bit drunk).

This creates lots of lovely saucy goodness as the cherry tomatoes bake down, so would be really nice served over top of a fresh flat pasta, with some baby potatoes, or with a fresh baguette to soak up the juices.

Mmmmm. I promise.

Riffed on from a recipe from the now defunct Wish Magazine

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