Probably I should have added ‘Mediterranean Style’ to the title. The herbs, lemon and olives, used in this recipe, act like GPS on a road pointing to the right direction. These aromatics express Mediterranean cuisine – healthy, flavorful and colorful.
This so popular nowadays ‘sheet pan dinner’ is excellent for weekdays. The addition of a well-chilled rose vine can convert the dish into a wonderful summer Sunday feast.
I’m using fresh herbs from my vegetable garden. Actually, I plant thyme, rosemary, sage, estragon, chives and basil in large containers. Later, when trees are free from their leaves and ready for a winter sleep, I bring my herb ‘pots’ inside the house and enjoy fresh herbs all winter and early spring.
In fact, I in winter I’m using fresh herbs more often than in summer. In summer, many fruits and vegetables are at their pick. They already taste great and often don’t need any other seasoning exept salt and, may be, good olive oil. In winter, when we make more stews, roasts and casseroles, fresh herbs are more then welcome in those dishes. Personally, I use herbs quite aggressively when cooking roasted chicken or roasted winter vegetables.
Of course, anytime fresh herbs can be replaced with dry seasonings. But whether it is winter or summer, if there are zucchini or butternut in your roasting pan, fragrant sprigs of rosemary, thyme and oregano will remind you about sunny days and the Mediterranean Sea.
Preheat an oven to 425 F (220 C).
Season the chicken thighs with salt and pepper.
In a roasting pan, mix all the ingredients but the chicken. Arrange the chicken pieces on top.
Roast the chicken with vegetables for 35 minutes or until the chicken is not pink any more.
Optionally, sprinkle freshly grated parmesan before serving.
Cook with pleasure and enjoy the world!