Here's another luscious recipe from Valerie Bertinelli and the main selling point, besides the deliciousness of the food, is the fact that you just use one sheet pan to make it. Ultimately, I used two things. A sheet pan and a small bowl. Talk about easy clean-up.
Double winner winner, chicken dinner.
Yes, this is chicken thighs with olives, onions, and tomatoes in vinegar.
Start by preheating your oven for 425 degrees.
Slice up one red onion.
In a bowl, combine a pint of cherry tomatoes, a jar (drained) of Castlevetrano olives, three cloves of sliced garlic, and some rosemary. Drizzle some EVO over this and mix it up. Put aside.
On the aforementioned sheet pan, drizzle some more EVO. Take four to six bone-in chicken thighs, Let the oil coat both sides and then salt and pepper both sides. Place on the sheet pan, skin-side up. Place the onion pieces all around.
Without pouring on top of the chicken, add 1/3 to 1/2 cup of sherry vinegar to the pain. Place in the oven for 15 to 20 minutes.
Remove from the oven and place the olive/tomato mixture all around. Put back in the oven for another twenty minutes.
Let it cool for ten minutes and then serve. And no worries about the clean-up. If you serve on paper plates, even better!
Dinner last night: Leftover SPO.
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