Prep: 15 minutes; Cook: 25 minutes; other: 1 hour
We like using chicken thighs for this recipe because the meat is more flavorful and stands up to the robustness of the marinade. With a quick one-hour marinating period, this chicken dish received top ratings from our taste-testing panel, but you may marinate the chicken all day or overnight if you prefer.
Oxmoor House JUNE 2006
1. Combine first 10 ingredients in a large zip-top plastic bag. Remove 2 tablespoons marinade mixture; place in a small bowl, and stir in olives. Set aside.
2. Add chicken to remaining marinade, tossing well to coat. Seal bag, and marinate in refrigerator 1 hour.
3. Preheat oven to 450°.
4. Remove chicken from marinade; discard marinade. Place chicken on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until done. Place chicken on a serving platter. Spoon reserved olive mixture evenly over chicken.
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