Green Olive Tapenade Chicken with Roast Vegetables

Updated at: Thu, 17 Aug 2023 04:43:23 GMT

Step 1

1) In the bowl of a food processor, combine 1 cup olives, 2 tbsp olive oil, 1 tbsp capers, 1 clove garlic, 1 tsp lemon zest, and 1 tsp lemon juice. Pulse 10 times, scrape down the sides of the bowl with a spatula, and pulse 10 more times until coarsely chopped.

Step 2

2) Pat chicken dry and arrange on a greased roasting rack (handles up) set within a Suvie pan. Spread ½ the tapenade over the chicken. Place pan in the top zone of Suvie.

Step 3

3) In a second Suvie pan, stir together 1 can artichoke hearts, 1 cup cherry tomatoes, 2 tsp olive oil, ½ tsp kosher salt, and ¼ tsp black pepper. Place pan in the bottom zone of Suvie. Input settings and cook now, rotating pans halfway through cooking. Suvie Cook Settings Bottom Zone: Roast at 375°F for 22 minutes Top Zone: Roast at 400°F for 20 minutes

Step 4

4) After the cook, remove pans from Suvie. Transfer chicken to a cutting board and let rest for 5 minutes. Divide vegetables between plates. Cut chicken into pieces and divide between plates with the vegetables. Serve extra tapenade on the side.

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Makes leftovers

One-dish