Chicken with Cracked Olives
A simple but zesty Mediterranean roast chicken with briny olives and fresh herbs.
Servings: 6 -8 servings
Ingredients
- 4 chicken leg quarters, the whole leg, thigh and drumstick attached
- salt and fresh cracked black pepper
- olive oil for basting
spice rub
olive herb mix
- 1 cup cracked olives, or other green olives of your choice, torn
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1/4 cup fresh chopped oregano leaves
- 1/2 cup fresh chopped parsley
garnish
- lemon wedges and fresh parsley
Instructions
- Salt and pepper the chicken on all sides.
- Mix the spice rub ingredients together and massage all over the chicken. Put the chicken in a large heavy casserole, making sure it's in a single layer. Cover and let sit at room temperature for an hour. Meanwhile preheat the oven to 450F
- Mix the olives, herbs, oil, and lemon juice and set aside.
- Cook the chicken for 40 minutes, or until deep golden brown. Drizzle with olive oil at least twice during the baking to get a crisp golden skin. A thermometer inserted between the leg and thigh should read 160F. Cover loosely with foil and let rest for 15 minutes.
- Serve the chicken topped with the olive mixture and some fresh parsley sprinkled on top.
Notes
*This recipe is adapted from Bon Appetit
Nutrition
Calories: 435 kcal · Carbohydrates: 7 g · Protein: 17 g · Fat: 39 g · Saturated Fat: 8 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 23 g · Trans Fat: 0.1 g · Cholesterol: 94 mg · Sodium: 588 mg · Potassium: 416 mg · Fiber: 4 g · Sugar: 1 g · Vitamin A: 3087 IU · Vitamin C: 4 mg · Calcium: 55 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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