Chicken with Olives and Peppers

The above photo used 1 kg cut up chicken
(bone-in) and 1 pint cherry tomatoes

My Chicken with Olives and Peppers recipe has become a standard for dinner parties and the holidays. I always keep it in my back pocket for occasions when dinner is with a friend or family member who doesn't eat cilantro (one of my favourite flavours for Friday nights). 

It's easy because it's one of those everything in one pan and in the oven dishes; the prep time is minimal (minus the waiting for the oven time) as well as the cleanup.

Chicken with Olives and Peppers

• 10 chicken breasts
• 5 tomatoes, sliced
• 1 large onion, sliced
• 1 each red, green and yellow pepper, sliced
• 1 can pitted olives, drained and rinsed
• 5 cloves garlic, chopped
• 1/2 cup fresh parsley or cilantro, chopped
• 2 cups chicken stock
• 1 lemon, sliced
• salt and pepper to taste

1. Preheat oven to 450-degrees.
2. Place all ingredients in a roasting pan and cook uncovered for an hour.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen