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Roast Chicken with Cherry Tomatoes, Olives and Artichoke Hearts


Ingredients:


6 pieces of bone in, skin on dark meat chicken, I did 2 thighs 4 drumsticks

1 shallot

2 cups cherry tomatoes

3/4 cup Kalamata olives

1 cup marinated artichoke hearts

1/2 cup fresh herbs, I did rosemary, thyme and basil

Olive oil

2 teaspoons salt

1 teaspoon pepper

1/2 pound noodles

3 tablespoons butter


For the salad:

3 cups mixed greens

1 tablespoon red wine vinegar

1 teaspoon honey

2 tablespoons olive oil

2 tablespoons grated Parmesan cheese

Salt and pepper to taste


Method:


Heat the oven to 375 degrees. Add the chicken, tomatoes, olives, artichoke hearts, diced shallot and herbs to a large baking dish. Coat everything in a few tablespoons of olive oil and toss everything together. End with the chicken on top, skin side up. Sprinkle with the salt and pepper over the top of everything and bake for 75 minutes. If the skin doesn't look wonderfully brown broil the pan for a few minutes at the end.


While the chicken is baking cook some noodles. I love parpadelle or fettuccini noodles. Once cooked, strain and toss with butter and some pepper.


Make the salad dressing by whisking everything together in a bowl and then tossing with the mixed greens.


Serve by plating some noodles, a piece of chicken and some salad. Spoon some of the olives, artichokes, tomatoes and juices over the meat and noodles. Enjoy!


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