From Serious Eats I found a recipe to use up some tapenade I had bought fresh from Whole Foods. Once my husband had used sliced green olives as he grilled steaks, and the olive oil and the brine flavors did a lot to enhance the meat. I thought the same could be done with chicken and searched for a recipe. My edits are in italics. Family gobbled it up, served with their fave baked beans, fruit cocktail and an inexpensive Pinot Grigio from Total Wine.
- 4 bone-in, skin-on chicken thighs (I used a pound of thin sliced chicken breasts)
- Kosher salt (my tapenade was so salty already I didn’t add any more)
- Freshly cracked black pepper
- 1 teaspoon dried herbes de Provence (I added four as one seemed only enough for one breast)
- 4 teaspoons store-bought or homemade black olive tapenade (I added about 10, for the same reasons I added more herbs. It was just enough to cover each breast on one side.)
Preheat the oven to 450°F. Wash the chicken, and dry on paper towel. Season with
salt,pepper, and herbes de Provence. Rub each piece of chicken, on all sides, with 1 teaspoon tapenade. (I did all of the seasoning and tapenade at once.) Place all 4 thighs, skin-side-up,breasts on a foil-lined, rimmed baking sheet. Roast until the inside of the chicken reaches a temperature of 165°F,about 25 minutes.