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–+ servings

Roasted Chicken with Olives

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Serves: 6 servings
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour

Ingredients

  • 6 bone-in chicken thighs
  • 1/4 cup olive oil
  • 1 sliced yellow onion
  • 1 tbsp honey
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Herby Olives

  • 1/2 cup pitted Castelvetrano olives sliced
  • 3-4 tbsp olive oil
  • 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

Directions

  1. Preheat the oven to 400 F
  2. Slice 1 yellow onion in half and then into thick strips. Layer the onions on the bottom of a baking dish, then place the chicken thighs on top. Optional, but I like to place 3-4 orange slices cut in half between the chicken pieces.
  3. Drizzle the chicken with the 1/4 cup of olive oil.
  4. Mix the turmeric, paprika, cumin, salt and pepper together in a small bowl, then rub onto each piece of chicken. Top with a drizzle of honey.
  5. Cover the baking dish with a piece of foil and bake for 25 minutes. Remove the foil and spoon some of the juices onto each chicken piece. Finish baking uncovered for another 25 minutes, until the chicken has reached an internal temperature of 165 F.
  6. While the chicken bakes, combine the sliced olives with the chopped herbs, lemon zest, lemon juice, garlic, red pepper flakes and salt. Toss together with 3-4 tbsp of olive oil. Serve over the chicken