I roasted this chicken last night inspired by the Veracruz style fish, the chicken was moist and flavorful and the veggies melted in your mouth, definitely a keeper.
Cut the tomatoes in half cross wise, cut the olives in half lengthwise, slice the onion lengthwise. In a cast iron skillet, place the chicken, skin side up, season with salt. Sprinkle the onion, tomatoes, olives and capers, in a bowl toss the potatoes with olive oil and salt and place in skillet. Drizzle the chicken and veggies with a little more olive oil and cook in a 425F oven for 45 min to 1 hr. #notrecipe #chicken #tomatoes #dinner #f52grams #easydinner #onepanmeal #summersupper