Title: Roasted Chicken with Calamata Olives & Potatoes
Categories: Chicken
Yield: 1 Servings

1	qt	Chicken stock
2	ts	Fresh thyme; chopped
4		Skin-on boneless chicken
		Breast halves
4	sm	Red potatoes
1	c	Calamata olive paste (see
		Recipe below)
4	oz	Calamata olives for garnish
3	oz	Olive oil

In a sauce pan, combine the chicken stock and thyme. Simmer until the stock coats a spoon. Set aside

While sauce reduces, prepare the olive paste. Then spread the paste evenly on the underside of the chicken breasts.

Cut the potatoes into quarters.

Heat olive oil in pan until nearly smoking. Carefully place breasts in pan, skin side down, and allow the skin to sear. Add potatoes to the saute pan and place in a 375F oven for 8-12 min or until chicken centers are no longer pink. Stir potatoes after the first 6 min to brown evenly, and add the olives to the pan when you stir the potatoes.

Transfer cooked chicken to a cutting board, skin side down, and slice each chicken breast half into three even pieces.

Arrange the chicken pieces, skin side up, on 4 dinner plates and place olives and potatoes around the chicken.

Gently bring the thyme sauce back to a simmer, spoon sauce evenly over chicken and serve.

The Carriage House, Mackinac Island From: mloo@juno.com (Michael Loo)

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