Ingredients
8-10 boneless, skinless chicken thighs (or 6 boneless-skinless breasts…but they’re not as juicy/flavorful)
1/4 C. olive oil
12 pitted Cerignola (big green, NOT Spanish) olives
2 C. slivered sweet onion
10 cloves garlic (whole)
1/2 t. Thyme
1/2 t. Basil
1/2 t. Sage
1 t. salt
good grind of black pepper
Preparation
Preheat oven to 350.
coat the bottom of a 9x13 baking dish with 1 t. of the olive oil. Sprinkle 1/2 the onion in the dish. Top with the chicken. Sprinkle with the herbs, salt, and pepper. Top with the remaining onion, and dot with the garlic cloves and olives.
Drizzle the rest of the olive oil over the top.
Bake for 1 hour.
Serve with a green salad and polenta with cheese, or boiled/roasted new potatoes.
I also like the sop some of the garlicky-herby oil with crusty bread. Mmm.
