Roasted Chicken with Rosemary and Olives

Here’s dinner a couple nights ago, just the two of us.  But it was so simple and with that garlicky sauce and those savory olives, I’m thinking it would be perfect to make for a big table of friends.  It roasts away on it’s own while you make the salad, warm the bread…

2 Chicken breasts, filleted into 4 pieces
1/4 cup olive oil
1 tsp. thyme, chopped
1 tsp. rosemary, minced
1 tsp. sea salt
1/8 tsp. freshly ground black pepper
a small pinch of red pepper flakes (optional)
4 cloves mince garlic
2 slices of bacon, cut to small bits
1 cup dry white wine
24 cured black olives
1 tab. cornstarch

Preheat the oven to 425 degrees.  In a bowl toss the chicken filets with the oil, thyme, rosemary, salt, pepper, pepper flakes and garlic.  Arrange chicken in a baking dish sprayed with Pam.  Sprinkle the uncooked bacon over the chicken.  Roast in the oven until the chicken begins to brown (about 20 minutes).  Then pour over the wine and bake 20 minutes more.  Throw in the olives for the last 5 minutes or so.  Remove the chicken to a platter and cover to keep warm.  Pour the sauce from the baking dish into a pot and bring to a boil on the stove.  Shake the cornstarch in a little container with 1/2 cup water until it is all mixed and then stir it into the sauce until it thickens (about 2 minutes).  Serve the chicken over a bed or brown rice or couscous or roasted potatoes and top with the sauce.

I made this with chicken breasts this time.  I think next time I’ll try thighs and just cook it a bit longer.  The red pepper flakes made it good and spicy so be careful not to over do them.  Hope you enjoy this too!