Chicken with Olives AND Capers
This is from Sweet Paul's terrific Eat & Make - Charming Recipes & Kitchen Crafts You Will Love. The book lives up to it's title; its filled with wonderful recipes, and inspiring craft ideas too! We like to add some artichoke hearts to this suppertime staple. Try it with this Lemon Feta Potato Salad.
4 large or 8 small organic chicken thighs (about 2 pounds)
1 lemon, cut into wedges
1 cup mixed pitted olives
2 tablespoons drained nonpareil capers
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Preheat the oven to 400°F, with a rack in the middle position.
Place the chicken skin side up in a baking dish. Scatter the lemon wedges, olives, and capers on top of the chicken.
Pour the lemon juice and olive oil over the chicken and sprinkle with salt and pepper.
Bake until golden, basting with the juices once, for 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F. Serve.