~Fun in the Kitchen~

A few weeks ago, I found this recipe in Real Simple magazine and it sounded delicious. So we decided to try it out - and the outcome was fabulous! If you want to try something new, I would highly recommend trying this one. Plus, it's pretty healthy as well.

INGREDIENTS:
1 lemon
2 pints grape tomatoes
1 head garlic, cloves separated
1 cup pitted kalamata olives, halved
8 sprigs fresh thyme
2 tablespoons olive oil
1 3-pound chicken, cut into 8 pieces
kosher salt and black pepper
1/2 cup dry white wine
1 small loaf country bread, warmed (optional)

DIRECTIONS:
1. Heat oven to 425° F. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.)
2. In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.
3. Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with ¾ teaspoon salt and ½ teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes.
4. Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan. Serve the chicken and vegetables with the pan juices and bread (if using).

Now, for a not so healthy follow-up to the delicious dinner are these yummy scones! Several times when we have gone to the Strauss house, Mindy has made these and so I finally asked her for the recipe. I haven't quite perfected them yet, but for the first time they were delicious.