Friday, September 19, 2014

chicken with kalamata olives & bacon

I should probably call this post "how to quickly (and relatively inexpensively) feed twenty five people". The last TK dinner was the largest group we've had yet. Bodies everywhere! 
It was awesome. 
I think I've mentioned before having twenty plus people in our house is not a rare occurrence, it's the sit-down dinner part that got a bit tricky. I served the chicken on a bed of orzo pasta in these big family style platters and just let everyone have at it.
Perfect.
So much easier.


YOU WILL NEED:

about 4 pounds of chicken thighs (or swap out some of the thighs for a few breasts if needed)

1/3 cup extra-virgin olive oil
2 tablespoons chopped thyme + few extra sprigs
1 tablespoon chopped rosemary + few extra sprigs
1 teaspoon red chili flakes
10 garlic cloves - peeled
3 slices good peppered bacon
1 cup dry white wine (I used a Pinot Griogio)
2 handfuls kalamata olives (no need to rinse)
salt
pepper

TO DO:


oven to 450

Spray a large rimmed baking sheet with non-stick stuff

Rub all the pieces of chicken with the olive oil.

Lay the pieces - skin side Down -  in a single layer on the rimmed baking sheet.
Generously sprinkle the Thyme, Rosemary, salt, pepper and red pepper flakes all over the chicken.
Flip the pieces over so they are now skin side up.
Repeat the sprinkling process and use up all the herbs and pepper flakes.
Add the herb sprigs around the chicken as well.
Add a few turns of salt and pepper.
Scatter the garlic cloves and bacon pieces all over the chicken.

Into the oven for about 20 minutes.


Carefully pull out the tray and shelf and add the white wine and olives to the tray.


Back into the oven another 15 or 20 minutes.

Check the temperature.

Remove from the oven, cover, let stand 10 - 15 minutes.


Grab some big serving spoons and serve it up! 


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