Ingredients
The following ingredients have 4 Servings
- 2 pounds chicken thighs (boneless, skinless)
- 2 pounds broccoli (big stems removed and cut into florets)
- 1 1/2 pounds potatoes (fingerling or other small variety)
- 2/3 cup kalamata olives (pitted, sliced)
- 2 shallots (cut in half longways, peeled and sliced)
- 1/4 cup olive oil
- 1/4 cup white wine
- 3 cloves garlic (minced)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- salt (to taste)
- pepper (to taste)
Instruction
- Preheat oven to 400° F. In a large roasting pan arrange the chicken, broccoli and potatoes. Tuck in the sliced olives and shallots.
- In a small bowl whisk together the olive oil, wine, garlic, lemon juice and mustard. Pour over top of the chicken and veggies. Sprinkle with salt and pepper and roast for 35 to 45 minutes, stirring a couple of times throughout, until the chicken is done (165° F) all the way through.
- Turn the broiler on high and broil for 5 minutes to help brown the tops and serve.
