Food Friday - Mediterranean Chicken
This makes a very tasty and healthy dinner.
This makes a very tasty and healthy dinner. I wish I could remember where I got this so I could give credit but I just have the recipe to share. It’s so good!
Ingredients (this makes a lot so you could half it if you wanted)
2 small zucchini
1 head garlic
1/2 pound Kalamata olives (without pits - or remove)
1 bunch fresh basil
4 Tbsp olive oil, divided
1/2 pound bacon or sliced pancetta
8 skin-on, bone-in chicken thighs and legs (4 of each)
1b grape tomatoes
optional: your favorite type of pepper (jalapeño, habanero, cayenne, etc.)
Salt and pepper
Preheat oven to 350°F
Slice zucchini and cut onion into eight wedges
Chop basil leaves
Add 2 TBSP oil to large roasting pan
Place bacon (or pancetta) in roasting pan and cook over medium-low heat for 10 minutes and then remove from pan.
Place zucchini, onions, garlic, olives, basil, chicken, tomatoes, and chili in pan.
Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper.
Toss everything together to coat well and spread into single layer as much as you can.
Roast for 30 minutes.
Place bacon over top of other ingredients and cook for another 15-20 minutes, or until juices run clear when chicken is pierced close to the bone.
Serve and enjoy!