I don’t like olives at all, but, on the other hand, Chris loves them and  keeps our fridge stocked with some type of olives at all times.  When I stumbled upon a recipe for chicken which incorporates olive tapenade, I knew he would enjoy it so I had to make it for him.  The original recipe calls for roasting a whole chicken and three different types of olives, but I improvised by using what I had on hand – chicken thighs, some canned California green olives, and a big jar of kalamata olives. Continue reading →