This is my kind of meal –
throw everything in a pot
stick in the oven
and end up with a stunning meal! And it’s healthy to boot, with plenty of good-for-you whole foods.
I modeled this recipe after a dish I had at a restaurant some years ago and have been working to get it as tasty and simple as possible. We eat this a lot because it is so easy and delicious (and because testing took some time!).
Olives, lemon, sage, and a touch of honey add so much flavor and create a fabulous sauce to pour over the chicken. Great served on its own as a whole meal, or goes well with crusty bread for sopping up the juices and a vibrant green salad for even more vegetable goodness. Enjoy!
- 3 lbs. chicken thighs and drumsticks, skinless
- 2 tbsp. olive oil
- 2 lemons, 1 sliced and 1 juiced
- 1/4 cup olive oil
- 2 tbsp. honey
- 2 tbsp. chopped sage leaves
- 4 tomatoes, chopped
- 1 (6 oz.) can pitted black olives
- 1 pound fresh green beans, trimmed
- Preheat oven to 375 degrees. Heat the 2 tbsp. olive oil over medium-high heat in a large Dutch oven or other oven-proof pot. Add the chicken and cook on all sides until browned. You will probably need to do this in batches. Once all chicken pieces have been browned, add them all back to the pot. Remove from heat.
- In a bowl mix together the lemon juice, olive oil, honey, and sage. Pour over the chicken in the pot. Add the lemon slices, half of the chopped tomatoes, and the black olives to the pot. Return to medium-high heat and bring to a boil.
- Cover the pot and transfer to the oven. Bake for 30 minutes. Remove from oven and add the remaining tomatoes and the green beans to the pot. Stir gently to combine, cover, and return to oven. Bake about 10-15 minutes until the green beans are crisp-tender and the chicken is cooked through.