Baked Tomato and Olive Chicken. That is what is cooking today friends. Not only is this one tasty but it is super easy to make! Throw a few things in a pan, put it in the oven and you are done! Simple as that. And like always, this one is totally healthy. Since I know that's the main reason why you come here. To improve your health. At least that's why I think you come here...
I don't know about you but give me anything with olives in it and I am guaranteed to like it. Olives are just one of those foods that you either love or hate aren't they? Kind of like avocados. And cottage cheese... So for all you olive lovers out there, this recipe is for you.
This recipe is also safe for almost every special diet out there. If you are gluten free, paleo, whole 30, SCD, GAPS or low FODMAP you will be able to enjoy this one. There are nightshades in this one though so all of you on the AIP unfortunately won't be able to try this dish. That's about the only limitation of this one though. I can't always please everyone with one recipe. Even though I wish I could.
This Baked Tomato and Olive Chicken is topped with tons of fresh herbs including basil, rosemary and oregano which gives the chicken and tomatoes a great flavour.
As always I would be thrilled if you visited my social media pages on Pinterest, Instagram and Facebook!
Until next time everyone, happy eating!
Baked Tomato and Olive Chicken
- 6 ethically raised chicken thighs, rinsed and dried
- 1 can black olives
- 4 medium tomatoes, chopped I used tomatoes on the vine
- 8 large basil leaves
- 8 sprigs rosemary
- 8 sprigs oregano
- 1/4 - 1/2 teaspoon sea salt
- dried basil
- black pepper
- 1-2 Optional: diced bell peppers
- Preheat your oven to 350F
- In a large glass baking dish (I used the 4.8 quart Pyrex baking dish) add all of the ingredients, except the dried basil and black pepper, and distribute evenly
- Sprinkle each chicken breast with the dried basil and black pepper
- Cover the pan with tin foil
- Place in the oven and bake for 45 minutes
- Remove the tin foil and cook for an additional 10-15 minutes (until golden brown)
- Remove from oven
- Serve and enjoy!
Gotta try this recipe! Will go easy on the nightshades though. Congratulations on your grown-up job! way to go gf! Exciting news about your new house--can't wait to see a few pictures! Do not worry about filling your house - it will fill trust me! now the doubleunders....I think I will have to work up to those! BTW....LOVED the Bali pictures! Hugs, my friend!
OMG! Good does not do this recipe justice! This one is a keeper folks as it definitely made the cut into my standard rotation. Just one question though, dried Basil is not listing in the recipe.....how much or is that an eyeball thing? LOLDonna
I'm so glad you liked it Donna! Sorry I realize I never even replied to your first comment! And I just eye balled the basil... It kind of depends on the size of your chicken breasts. I feel like you can never go wrong with basil though. It makes everything taste better opinion 🙂
Hummm....Chicken thighs in the recipe, my friend! But chicken breasts, cut up would make it more family/toddler friendly and cook faster! still a keeper!Donna
Yes but thighs are cheaper, they give you more bones for bone broth and I prefer dark meat. Hence why the thighs 🙂 The meat is easy to remove from the bone too if wanting to make it toddler friendly