This is a simple but delicious way to serve up some chicken. It works great for all of the chicken pieces since you want to serve it with the marinade. The marinade is enough for two pounds of chicken, even though I only cooked one pound this time, and makes great leftovers.
2 pounds chicken pieces (breasts, thighs, wings)
1/2 cup pited and sliced kalamata olives
1/2 cup large pimento stuffed Spanish olives
1 15 oz can diced tomatoes
6 garlic cloves, minced
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
2 tablespoons oregano
1 tablespoon parsley
1 cup feta cheese, optional
In a large baking dish lay the chicken pieces and sprinkle with salt, pepper, and paprika. In a large bowl mix together everything else. Carefully pour the marinade over the chicken and allow to marinate for 6 hours (overnight is best).
Preheat the oven to 425F. Place a sheet of tinfoil over the pan and place into the oven for 45 minutes. Remove the foil and cook another 15 minutes, until the chicken juices run clear from the chicken. Serve with some of the delicious olives and tomatoes, I served a side of mashed potatoes along with it. Sprinkle with feta if you choose (I’ve made both with and without and do like the feta!). Enjoy!