Name: Mediterranean chicken with olives and roasted vine tomatoes
Prep time: 90 min
Total time: 90 min
Yield: 4–5 servings
Cuisine: Cooking Method
Ingredients: 1 whole chicken cut into 8 pieces (or a full brai pack); 1 Tbs canola oil; salt and freshly ground black pepper to taste; 8 cloves garlic whole cloves; 10 olives black calamata; 6 onion halved, peeled; 2 tsp dried marjoram; 2 tsp dried thyme; 2 tsp dried basil; 350 g tomatoes or cherry tomatoes

Recipe Disclaimer

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Ingredients (10)

1	whole chicken — cut into 8 pieces (or a full brai pack)
1 Tbs	canola oil
	salt and freshly ground black pepper — to taste
8 cloves	garlic — whole cloves
10	olives — black calamata
6	onion — halved, peeled
2 tsp	dried marjoram
2 tsp	dried thyme
2 tsp	dried basil
350 g	tomatoes — or cherry tomatoes

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Method:

Coat the chicken pieces in the oil, season with salt and pepper and place in a roasting dish (fit the pieces snugly together, as this helps to prevent the chicken from burning).

Place the garlic, olives and onions around the chicken.

Combine the dried herbs and scatter half the herb mixture over the chicken.

Roast in a preheated oven at 180°C for 15 minutes.

Turn the chicken pieces over, add the rest of the herbs and cook for another 15 minutes.

Turn the chicken again and cook for 20 minutes.

Turn the chicken one more time. Add the tomatoes to the dish and cook for a final 20 minutes.

TIPS

This makes a good family meal. To reduce the fat content, remove the skin from the chicken before eating and choose the leaner white breast meat.

If you can’t find giant garlic, break a large bulb of ‘normal’ garlic into three or four segments (12–16 cloves in total).

This is an extract from Delicious, modern, healthy recipes for Diabetes by Leanne Katzenellenbogen, by Struik Lifestyle.

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