posted by Kim
Most of us love a one-pot-meal every now and then. Sometimes? It's a necessity! It's never been something that I love; often taking on one flavor and texture which isn't very appealing. I have come to find out, after experimenting with a few one-pot dishes recently, this is not always true, especially for the one I am sharing today. It is a great meal to throw together quickly when you have limited time and has several layers of flavor. From the savory moist chicken to the sweet cherry tomatoes and the slight bitterness of the olives to the crisp tanginess of the lemon juice, all of the flavors of Mediterranean Chicken complement each other beautifully.
Toss all the ingredients into a large dutch oven. Start by placing your pieces of chicken on the bottom. I used a combination of 2 bone in breast meat, 4 drumsticks, and 3 large boneless breasts, for those of us that do not like to eating off the bone and acting like a caveman. Place on top of your chicken, 1 lemon sliced in half, 1 jar of strained kalamata olives, 1 small jar of strained green olives, 1 heavy handful of cherry tomatoes, 2 large sweet onions cut into quarters, 6 cloves of smashed garlic, 4 Turkish bay leaves and a couple big swirls of olive oil. Seasoned with kosher salt and ground black pepper. I wanted this dish to be full of herbal flavor also, so I combined, 2 teaspoons of french thyme, 1 teaspoon of rosemary, 1 teaspoon of tarragon, 2 teaspoons of herbs de provence and 1 heavy handful of fresh chopped parsley. Mix together and sprinkle over the pot of ingredients. Add a few more swirls of olive oil and 4 ladles of chicken stock. Roast for 60 minutes at 400 degrees checking occasionally to see if more liquid is needed to the bottom of the pan.
Serve on top of your favorite pasta or rice, or for a carb-free option, sautéed spinach works great and looks beautiful as you can see below. Add a squeeze of lemon on top and enjoy!