Moroccan-Ish Olive Chicken


8 cloves garlic, minced

1 onion, quartered and sliced

1, 15oz. can tomato sauce

1 Tbsp. paprika

1 tsp. salt

1 tsp. pepper

1 cup olives (I used olives in harissa, but you can use any kind you like)

1 cup frozen peas


Place chicken pieces on a ziplock bag.

Mix all marinade ingredients together in a bowl. 

Pour marinade over chicken and into the bag. 

Place bag flat into a 9×13 pan and place directly into the freezer. 

Freeze for up tp 4 weeks. 

To cook:

Remove chicken from freezer and place in the fridge the night before you want to cook it. 

Preheat oven to 350f (180c)

Place defrosted chicken in a greased 9×13 baking pan. 

Cover pan tightly with foil. 

Bake for 1 hoper and 20 minutes. 

Remove cover from pan and bake for another 15-25 minutes, basting the chicken every 7 minutes. 

Serve hot and enjoy!

*You can use any chicken on the bone here. It can be 8 bottoms, 8 breasts, 16 drumsticks or 1 whole chicken. Bake the same way!