Italian Roasted Chicken with Olives and Sun Dried Tomatoes!

On a cold night, bring in the Tuscan sun...

The ingredients for this dish are as follows: chicken thighs with bone in and skin on... there is more flavor. If you don't have on hand, then you will need to buy sun dried tomatoes, large kalamata (pitted) olives and large green olives (without pimento) along with spinach infused wide noodle pasta.

Begin by either broiling or sauteing on med/high heat your chicken thighs in 4 tbs. of olive oil along with 1 tbs of coconut oil skin side down searing until brown. Next, add dried herbs: rosemary, mint and oregano along with red pepper flakes and garlic powder, generously sprinkled onto the chicken. Once the chicken thighs are browned and the meat becomes less pink and more white, add 1 tbs of butter, then add one small jar of sun dried tomatoes (fairly drained) and generous amounts of both dark and green olives.

*If you opted to broil, the cooking strategy is nearly the same only everything can be done in a glass dish in the broiler on med/high for 25-30 min ... reducing the heat to low before adding all other ingredients same as above, cooking for another 10-15 min.

Back to the stove top, cover and cook for 25-30 min. on med heat, stirring and turning the chicken as it cooks. To finish up, add 1/4 cup of chicken stock and turn up the heat to high so that the bubbling liquid begins to consume the chicken. Turn down the heat to low and let the mixture cook covered for 10 min.

In the meantime, heat water to a boiling to cook your pasta. Once tender, fully drain and ladle onto a low lipped serving dish. Check your chicken, it should be now sitting in a rich sauce. Turn out the thighs and sauce on top of the pasta and serve.

Tutti a Tavola!