When you wake up the next morning thinking about the dinner you had last night you know it's a great recipe! I used a cut up chicken (put the veggies and the breasts in for 10 min then added the thighs and drummies). I set the temp to 400* and cooked 30 min total. Perfect. The olives are fantastic. We did not find this too salty, perfect in fact. (I used all kosher salt.) Beautiful presentation also. Would be great for company. Served with crusty bread and a Sancerre.
This recipe is delicious and comes together easily to make a beautiful dish. I will definitely make this again! Served with rice to soak up the wonderful sauce.
My family love this recipe. We discovered it late summer, but I have been struggling since then all through winter to limit us to eating it less than once a week so that we don't burn out on it. The flavors are fabulous, and it definitely hits the comfort food note strongly. I agree that you need to watch the salt. The first time I made it I over-seasoned the chicken. The pan sauce is to die for. Thanks for this great recipe!
The sauce and the vegetable combination brought this dish together very nicely. Easy to make and a very nice treat on a cold winter day.
Great recipe, used some of the last green beans, basil and cherry tomatoes picked from the garden that day. Excellent combination of flavors, salt is to the cook's taste, so take the olives into consideration when seasoning. Would definitely make again.
Great fall dinner-nice mix of flavors. Wouldn't change a thing.
There is not too much salt in this recipe. 690 mg of salt from the olives-there is 2300mg in a teaspoon of salt. Don't blame the recipe because someone oversalted their food.
TOO MUCH SALT...YUK....skip the kalamatas, cut the salt out entirely, and season to taste at the end. BP through the ROOF with all that salt!!!
Otherwise? wonderful, will give it a second chance
Followed the recipe exactly. It was great and my hubby loved it. Quick and simple.
Fast, easy and delicious!! I added fresh corn cut off the cob, during the last 10 minutes of roasting the vegetables. This was a hit with my entire family.
I also roasted my veggies as long as my thighs. The results were delicious. I added some red bell pepper, red pepper flakes, sliced zucchini (near the end) and a splash of red wine vinegar when I pulled the veggies out of the oven. The pan sauce was great and it was perfect for one of the first fall nights of the year.
This is a superb recipe! I added fresh corn---sliced from the cob---as well to it and it's fantastic. I found that I needed to roast my thighs just as long as the vegetables, however. Otherwise.....TERRIFIC!