Chicken Inez (Italian Roasted Chicken W/Olives)
This is a recipe made up by a woman who lived up the street from us when I was a child. We call it either "Chicken Inez" or "Chicken Italiano." This is an easy one and yet, it has tremendous flavor.
4 Chicken Breasts, Bone-in (this works better with the skin on)
4 large red-skinned potatoes, washed and cut into quarters
3 large carrots, washed, peeled and cut into 2 inch sized pieces
1 large onion, peeled, halved and then cut into wedges (about 8 pieces)
1 to 2 packets of Good Seasonings Zesty Italian Dressing mix
1 small 3.8 ounce can sliced black olives, drained and rinsed
1 cup olive oil
Take your chicken breasts (with skin and on the bone) and wash them. Arrange in a large baking pan. Drizzle with half the olive oil. Sprinkle liberally with the packets of Good Seasonings dressing powder, reserving some for the veggies. Then, put the Potato quarters, carrot pieces and onion wedges between the chicken breasts. Drizzle the rest of the oil over the veggies. Sprinkle remaining powder on them. Then, sprinkle the sliced olives all over the pan.
Bake at 350 Degrees for about an hour. You can baste the chicken and veggies with a turkey baster if you like as the juices mix with the oil. When done, take the chicken out of the pan and place on a platter. Take the roasted veggies out with a fork, leaving the oil behind and place all together in a large serving bowl. Pour the remaining spiced olive oil into an oil carafe for use as dipping oil for bread and serve with the meal.
This meal is so easy and so good. All you need to add is a nice green salad with tomatoes and you're done.