ROASTED CHICKEN WITH POTATOES, WINE AND OLIVES

This is my newest addition to my cookbook collection 

and the very first recipe I tried was given a five star rating

by our family.

I cannot wait to try so many more of Laura's fabulous recipes......

Let's turn these ingredients into something wonderful.......

I wish you could smell the aroma.....

One Pan Roasted Chicken 

with Potatoes, Wine and Olives

1 ¼ pounds small Yukon Gold potatoes, cut into quarters

8 skinless, boneless chicken thighs

1 jar green olives

1 head of garlic

2 tablespoons fresh rosemary needles

2 teaspoons fresh thyme leaves

3 tablespoons olive oil

½ teaspoon salt

Freshly ground black pepper

½ cup dry white wine, such as pinot grigio

2 lemons, sliced thin (peels, seeds, and all) 

Preheat oven to 300 degree F.

In a roasting pan large enough to hold everything, put the chicken, potatoes, olives, garlic, rosemary, and thyme. Drizzle with the olive oil and sprinkle with the salt and several grinds of pepper. Toss everything together with your hands, then arrange the chicken and everything else, as much as possible, in a single layer. Pour the wine around the edges of the pan and arrange the lemon slices around and over the chicken. Cover with foil  Bake for 1 hour.

Increase temperature to 350 degrees F. and remove foil. Continue to bake for 30-45 minutes until chicken and potatoes are golden brown.

This recipe is sure to impress your honored guests....

It is almost the perfect recipe to serve for a dinner gathering

as it is all prepared in one baking dish, everyone loves the ingredients

and the taste and aroma are simply marvelous!