CohabiTOT – living stylishly with children

Ingredients

• 1 lemon
• 2 pints grape tomatoes
• 1 head garlic, cloves separated
• 1 cup pitted kalamata olives, halved
• 8 sprigs fresh thyme
• 2 tablespoons olive oil
• 1 3-pound chicken, cut into 8 pieces
• kosher salt and black pepper
• 1/2 cup dry white wine
• 1 small loaf country bread, warmed (optional)

Directions

1. Heat oven to 425° F. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.)
2. In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.
3. Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with ¾ teaspoon salt and ½ teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes.
4. Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan. Serve the chicken and vegetables with the pan juices and bread (if using).

I would love to say that I put my own spin on it, or made an addition to improve it. But to my family and friends wh0 tasted it –Real Simple got it right!  And the best part, the left over olives and tomatoes are a perfect sauce for pasta the next night!Do you have any one pot chicken recipes you would like to share?