Roasted Chicken with Tomatoes, Olives and Fresh Herbs
1½ lbs chicken breasts, bone in, skin on – $5.39
1 pint grape tomatoes, whole – $3.99
1 cup pitted kalamata olives – $3.99
3 cloves of garlic, whole – stock
¼-cup chicken broth – stock
2 Tablespoons olive oil, divided
Salt and freshly ground black pepper – stock
Plenty of fresh herbs, chopped roughly (I like a mix of fresh basil and fresh thyme, de-stemmed) – $1.79
Grand total assuming well-stocked kitchen: $15.16
Cost per serving: $5.05
1. Preheat the oven to 375 degrees.
2. Season the chicken breasts with salt and pepper. In a large skillet, heat 1 Tablespoon of oil over med-high heat. Brown the chicken, skin-side-down only. Set aside.
3. In a glass, ceramic or stoneware baking dish, toss the olives, garlic and grape tomatoes with remaining olive oil and chicken broth and season with a little salt and lots of freshly ground black pepper. Place the browned chicken on top, skin side up. Roast for 45 minutes, uncovered, or until chicken is cooked through (juices will run clear when meat is pricked).
4. Garnish with plenty of chopped fresh herbs and serve with a slice of crusty bread.