Baked Chicken with Olives and Zucchini

Yay for Fall! That means the weather is cooler and we can finally turn our ovens on to bake and cook delicious meals for our family. When I make a savory dish for my family, I try to use simple recipes that I can easily prepare and do not require too much fuss. After all, when school season begins, there are tons of activities to attend to and oftentimes, there isn't a lot of time to make dinner.

However, I don't want to sacrifice and neglect preparing an evening meal for my family just because I have other activities, too. After all, having dinner together is a true highlight of our day as this is the time when we try to have conversation with our kids and learn how their day went. Then, after dinner we read the bible and have family devotions. All these are made possible only when we eat together as a family in the dinner table.

Therefore, I make sure I have recipes such as this Baked Chicken with Olives and Zucchini which do not demand a lot of preparation but cooks mostly in the oven. After half an hour or so of baking, we have a tender, juicy and tasty chicken with vegetables which everyone can enjoy.  You can use other vegetables to make this and perhaps even add some tomatoes, too. Go ahead and experiment. We serve this with rice and pour the sauce on top of it but feel free to serve your fave side dish with it, too.




Ingredients

8 Chicken pieces (thighs, drumsticks, breasts)*
2 Tablespoons Olive Oil
1/2 a cup White wine*
1 (to 1-1/2) teaspoon(s) ground Paprika
5 Garlic cloves, peeled and crushed
2 medium Zucchinis, sliced
1 (6 oz) can, pitted Black Olives
1 large Red Bell Pepper, chopped*
Salt and pepper, to taste

*If using  skinless and boneless chicken breasts (use only about 3-4) and divide them in halves.

*May be replaced with Chicken broth.

*I used purple peppers here so they're not visible on the photo and changed their colors after cooking.

Procedure

Preheat the oven to 350 F (180 C).

In a bowl, mix together the oil, wine, paprika and garlic. Season well with salt and pepper, to taste. Set aside.

If using  boned-in thighs and drumsticks with skin, it's best to brown them first. If using boneless and skinless breasts, it's not necessary as they cook faster.

In a large pan or roasting dish (at least 9x13), place the chicken pieces. Pour the olive oil mixture and coat the chicken with it.

Add the sliced zucchini, pepper and olives on top. You may mix this gently with the chicken pieces.

Place the dish in the preheated oven and bake for about 30 minutes or until the chicken is fully cooked and tender. You may baste the chicken with the liquid halfway through.

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