Mediterranean Baked Chicken
Recipe type: Entree
Serves: 4 servings
- 4 chicken thighs (bone-in with skin)
- ½ medium onion, sliced
- 1 large clove garlic, sliced thinly
- 6 oz Kalamata or mixed olives
- A 6 oz jar marinated quartered artichoke hearts, drained
- 1 Tbsp capers, drained
- 1 cup dry white wine
- Salt and freshly ground black pepper to taste
- ¼ tsp dried thyme leaves
- Preheat oven to 375 degrees F.
- Trim thighs of excess fat and any skin hanging off the thigh.
- Spread sliced onions and garlic in a 9 X 12 inch casserole dish.
- Top with chicken pieces.
- Pit any olives that are not already pitted.
- Arrange olives, artichokes and capers around chicken.
- Pour wine around (not on) chicken.
- Sprinkle chicken with salt, pepper and thyme.
- Bake at 375 degrees F for 55 minutes.
Recipe by Savory Nature at http://savorynature.com/2015/09/10/mediterranean-baked-chicken/
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