1/4 c. olive oil
3 lb. assorted chicken pieces
2 tomatoes, chopped
1 clove garlic, minced
3 tbsp. chopped fresh parsley or 3 tsp. dried parsley
1/4 tsp. dried thyme
3/4 c. chicken broth
2 tbsp. lemon juice
1 c. sliced black olives
1/8 tsp. cayenne pepper

Preheat oven to 350°F. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken. Cook, turning occasionally, until browned, about 5 minutes per side. Add tomatoes, garlic, parsley, thyme, broth and lemon juice to skillet; stir well. Cover skillet. Place skillet in oven.

Bake chicken for 20 minutes, basting occasionally with sauce. Add olives to skillet.

Bake for 10 minutes longer or until juices run clear when meat is pierced with a knife. Sprinkle cayenne pepper over top just before serving.

May use green or kalamata olives if you wish.