Green-olive roast chicken
Uncooked boneless skinless chicken breast(s)
3 pound(s), cut into 8 pieces
¼ tsp, freshly ground
Fresh cherry tomato(es)
Fresh lemon juice
12 medium, green variety, pitted and coarsely chopped
2 medium clove(s), finely chopped (or to taste)
- Preheat the oven to 400°F. Spray a roasting pan with nonstick spray. Place the chicken in the roasting pan. Sprinkle the chicken with the salt and pepper; spray with nonstick spray (preferably olive-oil spray).
- Combine the tomatoes, lemon juice, olives, and garlic in a large bowl; pour over the chicken.
- Roast the chicken 20 minutes, then baste with the tomato mixture. Roast until an instant-read thermometer inserted in a thigh registers 180°F, 20–25 minutes longer. Transfer the chicken to a serving platter. Place the roasting pan directly on top of two burners over medium heat. Add the water and bring to a simmer, stirring up the browned bits from the bottom of the pan. Pour the tomato mixture over the chicken. Yields 2 pieces chicken with about 3 tablespoons tomato mixture per serving.