Yield: 4 servings

Ingredients:

1 whole chicken, about 3 pounds, cut up
salt and pepper
2 tablespoons olive oil
1 large onion, thinly sliced
3 cloves garlic, minced
1/2 cup whole olives, preferably with pits (black or green, I used castelvetrano and nicoise)
2 tablespoons capers
8-10 leaves fresh sage, minced (1)
1 sprig rosemary, minced (1)
2-3 sprigs thyme, minced (1)
1 cup dry white wine (2)
zest and juice of one lemon
1 tablespoon balsamic vinegar

Directions:

  1. Heat the oven to 425°F.
  2. Pat dry the chicken pieces and season with salt and pepper.
  3. Set aside on a plate.
  4. Add the olive oil to a large, oven-safe skillet over medium heat, and then add the onions.
  5. Cook for 12-15 minutes, until browned and softened.
  6. Adjust the heat if necessary so they don’t burn or brown too quickly.
  7. Stir in the garlic and herbs and cook for another minute, until the garlic is fragrant.
  8. Add the olives, capers, and wine and turn up the heat so it comes to a simmer.
  9. Nestle in the chicken pieces, skin side up, and transfer to the oven.
  10. Roast for 35-40 minutes, until the chicken is cooked through.
  11. Add the lemon juice and zest and balsamic vinegar and serve over polenta or mashed potatoes.

Notes:
(1) I loved this dish with all 3 herbs, but if you don’t want to buy them all just pick 2. You can also use dried herbs, just do a big pinch of each.
(2) in place of wine, you can use chicken broth or equal parts white wine vinegar and water. But if you do drink wine, use it in this dish and then finish the bottle with dinner 🙂