mediterranean olive chicken
healthy marinated roast chicken recipe with mediterranean marinade green olives, lime, honey, garlic, oregano, red pepper flakes.
chopped ripe green olives, extra virgin olive oil, fresh lime juice, crushed garlic, honey, lime zest, red pepper flakes, dried oregano, salt and pepper, chicken pieces, , dry white wine, cornstarch
- 3/4 cup chopped ripe green olives
 - 1/3 cup extra virgin olive oil
 - 2 tbsp fresh lime juice
 - 1 tbsp crushed garlic
 - 2 tsp honey
 - 1/2 tsp lime zest
 - 1/2 tsp red pepper flakes
 - 1/2 tsp dried oregano
 - salt and pepper
 - 4 5 lbs chicken pieces
 - 
 - 1/4 cup dry white wine
 - 2 tsp cornstarch

- in a mixing bowl, whisk together the chopped olives, olive oil, lime juice, garlic, honey, lime zest, red pepper flakes and oregano.
 - season the marinade with salt and pepper to taste.
 - sprinkle the chicken pieces lightly with salt and pepper.
 - place chicken pieces in a 9x13 ceramic or glass baking dish.
 - brush the pieces evenly with olive marinade, using all of the marinade to coat.
 - cover the baking dish with plastic wrap and place it in the refrigerator for at least 2 hours, up to overnight overnight is best.
 - preheat oven to 375 degrees f.
 - remove the plastic wrap and cover the baking dish with parchment or foil.
 - if using foil, pierce a few vents with a sharp knife around the outer edges.
 - if using parchment, simply cover the dish loosely.
 - place the covered dish in the oven.
 - let the chicken bake for 60 minutes, then remove the parchment or foil and cook for an additional 15 30 minutes, basting periodically, until well cooked and tender.
 - at the end of cooking, you may broil it for a minute or two to brown the skin watch carefully to make sure it doesn't burn transfer chicken pieces to a platter.
 - carefully tip the baking dish so that the pan drippings and juices gather in one corner.
 - use a spoon to skim off the clear liquid fat, separating it from the solid drippings.
 - discard the fat.
 - pour the remaining drippings into a small saucepan along with 1/4 cup of white wine.
 - heat the sauce slowly over medium.
 - while sauce is heating, whisk together 1 tbsp cornstarch or 2 tsp potato starch and 2 tbsp water till smooth.
 - pour the starchy liquid into the saucepan and whisk until combined.
 - heat the sauce until bubbling and thickened.
 - serve the chicken topped with warm sauce.
 - note this recipe is kosher for passover if you use potato starch and passover approved products with a kosher hechsher.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3/4 cup chopped ripe green olives
- 1/3 cup extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tbsp crushed garlic
- 2 tsp honey
- 1/2 tsp lime zest
- 1/2 tsp red pepper flakes
- 1/2 tsp dried oregano
- salt and pepper
- 4 5 lbs chicken pieces
- 
- 1/4 cup dry white wine
- 2 tsp cornstarch

 ### Assistant: The ingredients you'll need are:
- 3/4 cup chopped ripe green olives
- 1/3 cup extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tbsp crushed garlic
- 2 tsp honey
- 1/2 tsp lime zest
- 1/2 tsp red pepper flakes
- 1/2 tsp dried oregano
- salt and pepper
- 4 5 lbs chicken pieces
- 
- 1/4 cup dry white wine
- 2 tsp cornstarch


You can follows these steps to make the recipe:
- in a mixing bowl, whisk together the chopped olives, olive oil, lime juice, garlic, honey, lime zest, red pepper flakes and oregano.
- season the marinade with salt and pepper to taste.
- sprinkle the chicken pieces lightly with salt and pepper.
- place chicken pieces in a 9x13 ceramic or glass baking dish.
- brush the pieces evenly with olive marinade, using all of the marinade to coat.
- cover the baking dish with plastic wrap and place it in the refrigerator for at least 2 hours, up to overnight overnight is best.
- preheat oven to 375 degrees f.
- remove the plastic wrap and cover the baking dish with parchment or foil.
- if using foil, pierce a few vents with a sharp knife around the outer edges.
- if using parchment, simply cover the dish loosely.
- place the covered dish in the oven.
- let the chicken bake for 60 minutes, then remove the parchment or foil and cook for an additional 15 30 minutes, basting periodically, until well cooked and tender.
- at the end of cooking, you may broil it for a minute or two to brown the skin watch carefully to make sure it doesn't burn transfer chicken pieces to a platter.
- carefully tip the baking dish so that the pan drippings and juices gather in one corner.
- use a spoon to skim off the clear liquid fat, separating it from the solid drippings.
- discard the fat.
- pour the remaining drippings into a small saucepan along with 1/4 cup of white wine.
- heat the sauce slowly over medium.
- while sauce is heating, whisk together 1 tbsp cornstarch or 2 tsp potato starch and 2 tbsp water till smooth.
- pour the starchy liquid into the saucepan and whisk until combined.
- heat the sauce until bubbling and thickened.
- serve the chicken topped with warm sauce.
- note this recipe is kosher for passover if you use potato starch and passover approved products with a kosher hechsher.
- .

