Among my favorite canned or bottled pantry ingredients are green and black olives. Just check out my Fish Veracruz and my wife's delicious tuna salad, both made with green olives; I'll also add canned black olives to most any pasta dish .
It was only a matter of time before I came up with adding both to 69 cent per pound chicken leg quarters (in 10 lb. bags) from my local Latin market . And olives are a dollar store staple.
Sometimes you take a chance and it all works out. Briny green olives and plump black olives roasting in the juices of dark chicken meat meld and compliment each other - the sourness and salt from the olives are made mild, adding just the right amount of tartness. This dish is a little bit Middle Eastern and a touch Italian.
I especially enjoy making a simple dish with great flavor -- I hope you do too.
Ingredients (serves 3 - 4)
1 small jar of green olives - with or without pimentos, drained. They can be chopped, sliced or whole, whatever is on sale.
1 can of black olives - drained.
3 - 4 chicken leg quarters - or any chicken pieces on sale.
Pepper to taste.
Preheat oven to 350 degrees. Add chicken to a large pot or pan. Drain green and black olives. *Sprinkle olives over and in-between chicken pieces. Season with pepper. Roast uncovered for an hour and a half. If you use white meat, reduce time to about an hour. Done when chicken juices run clear (no red) when pierced with a knife or fork. Skin-on chicken will render more fat, so you may need to skim off some of it (but do leave a little, it's such a delicious decadent pleasure, especially drizzled over rice or couscous).
* For extra flavor add any fresh or favorite herb you have on hand, a teaspoon of chopped garlic and a cup of white wine, along with the olives.