Tomato & Olive Chicken
Ingredients
- 6 stems fresh thyme ⓘ
- 1 None whole chicken (3-4 lbs) ⓘ
- 1 jar (8 oz) sun-dried tomatoes in oil, drained and oil reserved ⓘ
- 2 None shallots, coarsely chopped ⓘ
- 2 cloves garlic, chopped
- 1 1/4 cups tomato puree ⓘ
- 2/3 cup white wine ⓘ
- 1 lb tomatoes, halved ⓘ
- 2 tbsp sun-dried tomato paste ⓘ
- 1/2 cup pitted black olives ⓘ
Instructions
- Preheat the oven to 350°F. Push half the thyme into the chicken cavity. Season the outside of the chicken. Place in a large baking dish.
- Heat 2 tbsp of the reserved sun-dried tomato oil in a large skillet on medium heat. Add the shallots and garlic; saute for 3 mins. Remove from the heat. Stir in the tomato puree, wine, tomatoes, sun-dried tomatoes and paste, olives, pine nuts and remaining thyme. Season with salt and freshly ground black pepper. Pour over the chicken. Cover with foil.
- Bake for 1 hour 10 mins. Remove foil. Bake for a further 20 mins, basting with the juices, until chicken is cooked through.
Nutrition & Diet Analysis (per serving)
423
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).