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Recipes: Classic Roast Chicken
**INGREDIENTS**
- 1/4 cup olive oil
- 3 pounds assorted chicken pieces
- 2 tomatoes, chopped
- 1 clove garlic, minced
- 3 tablespoons chopped fresh parsley or 3 teaspoons dried parsley
- 1/4 teaspoon dried thyme
- 3/4 cup chicken broth
- 2 tablespoons lemon juice
- 1 cup sliced black olives
- 1/8 teaspoon cayenne pepper
**Make Ahead**
Combine the tomatoes, garlic, parsley, thyme, broth, and lemon juice in step 2 up to 2 hours ahead.
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**1**
Preheat oven to 350°F. Heat oil in a large ovenproof skillet over medium-high heat; add chicken. Cook, turning occasionally, until browned, about 5 minutes per side.
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**2**
Add tomatoes, garlic, parsley, thyme, broth, and lemon juice to skillet; stir well. Cover skillet.
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**3**
Place skillet in oven. Bake chicken for 20 minutes, basting occasionally with sauce.
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**4**
Add olives to skillet. Bake for 10 minutes longer or until juices run clear when meat is pierced with a knife. Sprinkle cayenne pepper over top just before serving.
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**VARIATION**
For a marvelous Mediterranean flavor; use either green or kalamata olives.
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**Make It Quicker**
To quickly yield juice from lemons, keep at room temperature before squeezing.
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