Cooking with Hatchery – Spanish Style “Brick” Chicken with Tomatoes and Olives

Raise your hand if you eat chicken 2 or more times a week? Sadly, we are in that boat because it is healthy and an affordable addition to our fridge week after week. With that said, it is so easy to get into a rut with my chicken recipes so I used a packet of warm Spanish spices from The Spanish Tin that I got from my Hatchery box, and that is how this little guy was born.

Olives are something that I’ve always wanted to combine with chicken and when I get home from work they are my go to snack. I pick up a tub of them from the olive bar almost every Sunday and I just can’t get enough (read: by Wednesday they are all gone)! I knew that their salty and briney flavor would play well with the spice mix that included seasonings like cinnamon, cumin, tumeric and cardamom. The tomatoes lend a note of acidity to the hearty spices on the chicken and they help to create a broth that is good enough to drink.

In true Alexe style, I didn’t have brick lying around so I used a couple of 28 ounce cans of crushed tomatoes wrapped in foil to weigh the chicken down and ensure the skin got nice and crispy! All in all this guy is a winner and a great meal to pair with this never ending winter we are experiencing!

spanish chicken with olives tomatoes keystothecucina.com 3 spanish chicken with olives tomatoes keystothecucina.com 2

Cooking with Hatchery - Spanish Style "Brick" Chicken with Tomatoes and Olives
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 roasting chicken, split in two
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp parsley
  • 1 tsp garlic salt
  • 2 Tbs Far East Spain Blend
  • 10 cherry tomatoes, halved
  • ½ onion, chopped
  • ½ c mixed olives, rough chopped
  • ¼ c chicken broth
Instructions
  1. Preheat oven to 400.
  2. Rub down the chicken on both sides with the salt, pepper, parsley, garlic salt and Far East Spain Blend.
  3. In a large skillet, heat olive oil on high until smoking. Lower heat to medium high and place chicken in skin side down. Place a brick with foil on the chicken (or a few cans of tomatoes wrapped in foil to weigh it down).
  4. Cook chicken for 4 minutes on each side then transfer to oven, skin side up. Add in the cherry tomatoes, onions, olives and chicken broth, surrounding the chicken.
  5. Cook for 40-50 minutes or until the chicken reaches 180 degrees.
  6. Let it rest for 10 minutes before carving and enjoy with my recipe for cumin roasted carrots and parsnips.

spanish chicken with olives tomatoes keystothecucina.com 4 spanish chicken with olives tomatoes keystothecucina.com 1

I recently discovered this artist on Spotify and I am obsessed with his soulful and R&B sound. This song will have you toe tapping at your desk, I guarantee it!

Disclaimer: I received a free box from Hatchery but all opinions are my own.


Sign up and subscribe HERE to Keys to the Cucina and receive notifications when a new post goes live!

 

Related Posts Plugin for WordPress, Blogger...

Post Navigation