Olives are absolutely one of my favorite fruits. Yes, I said it — fruit. Most people don’t normally recognize an olive as a fruit because of it’s dark color and tart/bitter taste. Nonetheless, I love adding olives to everything — salads, sandwiches, pizzas, breads, and the like. My favorite type of olive is the traditional black olive; however, I do enjoy kalamata and green olives from time to time. My liking for olives first stemmed at a friend’s house when I was six years old. One of my kindergarten-aged friends proceeded to put a whole olive on each of his fingers. With my back turned to him, he frankly tapped me on the shoulder with his olive-draped claws (hands). While I chuckled at his creativity, I ensued to make my own “olive hands” and developed quite the fondness for olives.
Lately, I have felt that I’ve been neglecting using olives in my cooking. So, I decided to make Roasted Chicken With Olives, Garlic, and Thyme. After all, you need five servings of fruit a day, right? Well, at least this recipe will get me one serving closer to achieving that goal!
Step 1: Marinate Chicken With Vinaigrette,
Lemon Zest, Olives, Garlic, Thyme, Tomatoes,
Garbanzo Beans, and Salt
Step 2: Season Chicken With Pepper and Salt;
Roast for 20 Minutes
Step 3: Spoon Olives and Pan Juices
Over Chicken and Serve!
I was absolutely ecstatic after eating this meal. Grinning ear to ear, I definitely fulfilled my olive craving (perhaps even for the month). The vinaigrette seasoned the chicken perfectly and I’ve really come to like the technique of roasting chicken versus baking and frying. There’s just something extra special about the texture and flavor that arises from this technique. I’d definitely recommend anyone to make this meal (especially if you are an olive lover like me!).