Olive Bar Baked Chicken

I’m obsessed with the olive bar at the grocery store. I almost always get a container, whether we need it at home or not. We used to do a snack dinner once a week and the olive bar was the main star. Now that my teenagers are eating way more than ever before, we can’t just do a snack dinner. The kids would end up eating an entire second dinner after snack dinner.

It’s still my favorite dinner so I’m finding new ways to integrate olive bar into as many meals as possible. This is my latest favorite. You cannot beat this Olive Bar Chicken! I’m obsessed for a few reasons:

Olive Bar is the best part of grocery shopping
A split fryer is a cheap and easy way to feed your teenagers
You can’t over bake the chicken when the bone is in
Swap out what ever is your favorite on the olive bar! Some people love those marinated mushrooms and that would be perfect here too.

One of the secrets to making this dish is to use something heavy to bake it in. I love my Le Creuset because it’s thick and holds the heat nicely. You can also use a cast iron pan with a well fitting lid or lots of aluminum foil.

Olive Bar Baked Chicken

serves 4

1 split fryer chicken (that’s all the pieces, but cut into parts)

2 tablespoons olive oil

1 yellow onion, chopped

1 cup marinated artichoke hearts

1/2 cup sun-dried tomatoes in oil

1 cup kalamata olives (pitted)

1/4 cup olive tapenade

1 cup chicken stock

salt & pepper

STEP 1

Preheat oven to 400 degrees.

In the bottom of a large dutch oven, brown the chicken in the olive oil.

STEP 2

Turn off the heat and pour in the onion and all of the olive bar bits. Pour in the chicken stock and cover.

STEP 3

Pop the pan into the oven and bake 25-40 minutes until the chicken is done. Test it with a meat thermometer. How long it takes depends on how thick your chicken pieces are. Serve with bread and pasta!