Categories: Casseroles, Chicken, Italian, May2012

Ingredients

• 1 chicken (3 to 3 1/2 poungs) quartered or cut into serving pieces
• Mediterranean marinade:
• Juice of 1 lemon
• 2 Tbs olive oil
• 2 cloves garlic, minced
• 2 Tbs chopped fresh basil, or 1 tsp dried basil
• 1/4 tsp dried oregano
• 3/4 tsp salt
• Freshly ground pepper to taste
• 1 onion, cut into wedges
• 1 red bell pepper, seeded and cut lengthwise into eighths
• 3 plum tomatoes, seeded and cut into wedges
• 10 pitted kalamata or canned black olives
• Chopped fresh parsley for sprinkling on top
• Fresh basil leaves for garnish

Directions

1. Place chicken in a 9-by-13-inch baking dish lightly coated with cooking spray or oil.

2. Make the marinade: In a small bowl, mix all of the marinade ingredients together.

3. Pour marinade over chicken. Turn to coat, cover, and place in refrigerator for 2 or 3 hours, turning once. Bring to room temperature 1/2 hour before baking. In the meantime, preheat oven to 350 degrees F.

4. Arrange onion, red pepper, and tomatoes around chicken. Spoon marinade over vegetables. Bake, uncovered, basting several times, until chicken is no longer pink in the center and vegetables are very tender, about 1 hour. Add olives and bake 10 minutes longer. Transfer chicken and vegetables to a platter. Sprinkle with parsley and garnish with basil leaves.

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