Description
This roasted chicken with olives recipe offers a flavorful Mediterranean-inspired dish featuring juicy bone-in chicken thighs baked with aromatic spices, sweet honey, and vibrant herbs. The addition of Castelvetrano olives and fresh lemon herb dressing elevates the dish with bright, briny accents, making it perfect for a comforting family dinner or special occasion.
Ingredients
Chicken and Spices
- 6 bone-in chicken thighs
- 1/4 cup olive oil (for drizzling chicken)
- 1 tbsp honey
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Vegetables and Olives
- 1 yellow onion, sliced
- 1/2 cup pitted Castelvetrano olives, sliced
- 3-4 tbsp olive oil (for olive mixture)
Herb and Lemon Dressing
- 1/4 cup parsley, chopped
- 1/4 cup cilantro, chopped
- 1 clove garlic, crushed or minced
- 1 lemon, juiced
- 1/2 tsp lemon zest
- 1/4 tsp red pepper flakes
- Salt, to taste
Optional
- 3-4 orange slices, cut in half
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare it for roasting the chicken.
- Prepare Onion and Chicken: Slice the yellow onion into thick strips. Layer them at the bottom of a baking dish to create a flavorful base. Place the bone-in chicken thighs on top of the onions. Optionally, add the orange slices between chicken pieces for a citrus note.
- Drizzle Olive Oil: Drizzle 1/4 cup of olive oil evenly over the chicken thighs to keep them moist and help spices adhere.
- Season Chicken: In a small bowl, mix turmeric, cumin, paprika, salt, and black pepper. Rub this spice blend all over the chicken pieces. Drizzle honey on top for a subtle sweetness that balances the spices.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes to begin cooking the chicken gently.
- Finish Baking Uncovered: Remove the foil and spoon some of the pan juices over each chicken piece. Continue baking uncovered for another 25 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp.
- Make Olive Herb Dressing: While the chicken roasts, combine sliced olives, chopped parsley, cilantro, crushed garlic, lemon zest, lemon juice, red pepper flakes, and salt in a bowl. Toss the mixture with 3–4 tablespoons of olive oil to create a vibrant topping.
- Serve: Spoon the olive herb dressing over the roasted chicken thighs before serving, adding fresh brightness and briny flavor to the dish.
Notes
- For best flavor, use bone-in, skin-on thighs for moist and tender chicken with crispy skin.
- Castelvetrano olives are mild and buttery; substitute with green olives if unavailable.
- Make sure chicken reaches an internal temperature of 165°F for food safety.
- The orange slices are optional but add a nice citrus aroma during roasting.
- Leftover chicken pairs well with rice, couscous, or crusty bread to soak up the flavorful juices.
