Mediterranean Olive Chicken
User Reviews
4.9
-
Prep Time
2 hrs
-
Cook Time
1 hr
-
Total Time
3 hrs
-
Servings
8 servings
-
Calories
610 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Mediterranean Olive Chicken
Description
This recipe involves coating chicken pieces with a flavorful marinade made from chopped green olives, extra virgin olive oil, fresh lime juice and zest, crushed garlic, honey, oregano, red pepper flakes, salt, and black pepper. After seasoning the chicken lightly with salt and pepper, it is brushed generously with the olive marinade and refrigerated for at least two hours or overnight to allow the flavors to penetrate.
Baking begins with the chicken covered by parchment or foil at 375°F to gently cook the meat while sealing in moisture. After an hour, the cover is removed for an additional 15-30 minutes to allow the skin to brown and become slightly crisp, with occasional basting. The chicken ends tender with a bright, savory taste from the olive mixture, balanced by honey's sweetness and lime's acidity. This method allows the marinade ingredients to meld and enrich the chicken without drying out.
Serving this chicken with the pan juices or alongside roasted vegetables complements the Mediterranean flavors. Using bone-in, skin-on pieces such as thighs provides the best texture and flavor absorption.
Preparation requires a 9x13 baking dish for marinating and baking, with wrapping materials and optional broiling at the end to enhance color.
Ingredients
- 3/4 cup green olive chopped, ripe
- 1/3 cup extra virgin olive oil
- 2 tablespoons lime juice fresh
- 1 tablespoon garlic crushed
- 2 teaspoons honey
- 1/2 teaspoon lime zest
- 1/2 teaspoon red pepper flakes (if sensitive to spice, omit)
- 1/2 teaspoon oregano dried
- salt
- black pepper
- 4-5 pounds chicken bone in, skin on (I like using chicken thighs, pieces
- 1/4 cup white wine dry
- 2 teaspoons cornstarch or potato starch (use potato starch for Passover)
Instructions
- In a mixing bowl, whisk together the chopped olives, olive oil, lime juice, garlic, honey, lime zest, red pepper flakes and oregano. Season the marinade with salt and pepper to taste.
- Sprinkle the chicken pieces lightly with salt and pepper. Place chicken pieces in a 9x13 ceramic or glass baking dish. Brush the pieces evenly with olive marinade, using all of the marinade to coat. Cover the baking dish with plastic wrap and place it in the refrigerator for at least 2 hours, up to overnight (overnight is best).
- Preheat oven to 375 degrees F. Remove the plastic wrap and cover the baking dish with parchment or foil. If using foil, pierce a few vents with a sharp knife around the outer edges. If using parchment, simply cover the dish loosely.
- Place the covered dish in the oven. Let the chicken bake for 60 minutes, then remove the parchment or foil and cook for an additional 15-30 minutes, basting periodically, until well cooked and tender. At the end of cooking, you may broil it for a minute or two to brown the skin-- watch carefully to make sure it doesn't burn!Transfer chicken pieces to a platter. Carefully tip the baking dish so that the pan drippings and juices gather in one corner. Use a spoon to skim off the clear liquid fat, separating it from the solid drippings. Discard the fat.
- Pour the remaining drippings into a small saucepan along with ¼ cup of white wine. Heat the sauce slowly over medium.While sauce is heating, whisk together 1 tbsp cornstarch or 2 tsp potato starch and 2 tbsp water till smooth. Pour the starchy liquid into the saucepan and whisk until combined. Heat the sauce until bubbling and thickened.
- Serve the chicken topped with warm sauce. Note: this recipe is kosher for Passover if you use potato starch and Passover-approved products with a kosher hechsher.
Notes
- Use bone-in, skin-on chicken pieces like thighs for optimal flavor and texture.
- Marinate chicken covered in the refrigerator for at least 2 hours or overnight to deepen flavor.
- Bake covered initially to retain moisture, then uncovered to brown and crisp the skin.
- A 9x13 baking dish and plastic wrap are necessary for marinating and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 5g | 2% |
| Protein | 39g | 78% |
| Fat | 46g | 71% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 158mg | 53% |
| Sodium | 415mg | 17% |
| Potassium | 433mg | 9% |
| Sugar | 2g | 4% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 32mg | 3% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
