Monday, August 28, 2017

Easy crispy chicken with carmelized lemon, tomato, and olives

This is the tastiest, easiest dinner.  My two older kids won't eat it, but my little gobbles it all up!  I serve over rice.

1 tablespoon oil
2lbs (approx) mix of bone in and skin on chicken.  I've used breasts, thighs, legs, and a combo.  
1 teaspoon Sea Salt
3 lemon cut in half
1 cup pitted black olives
1 pint grape tomatoes
 handful of thyme (about 8-10 stems)

1. Preheat oven to 450°F.
2. Heat the oil in an oven-proof skillet over medium-high heat. 
3. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt. 
4. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown.
5. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven.
6. Roast for 25 minutes, or until chicken is cooked through.

Adapted from:

Banana bread with olive oil

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 4 ripe bananas
  • 2 teaspoon vanilla
  • 1/2 cup olive oil
  • 1 teaspoon cinnamon

  1. Preheat the oven to 350 degrees F. 
  2. In a medium bowl, combine the flour, baking soda, baking powder and salt. 
  3. In a large bowl, cream together the eggs and sugar. Stir in the mashed bananas, vanilla, oil and cinnamon. 
  4. Stir in the flour mixture, until just combined.  Less is more.
  5. For muffins, bake for 17 minutes or until knife comes up clean.   For one loaf, bake for 60 minutes or until knife comes up clean

Adapted from Food Network