Roast Chicken with Herbs and Green Olives
This simple but very sophisticated recipe for Roast Chicken with Herbs and Green Olives features roasted chicken thighs seasoned with turmeric, salt, pepper, and olive oil. Leeks are placed beneath the chicken to catch the amazing juices as it roasts in the oven. The sauce is a combination of herbs, Castelvetrano olives, salty pistachios and lemon juice. It really is one of the most delicious chicken recipes I’ve ever made! Perfect for weeknight dinners and for a fancy dinner party! I’m very excited to eat this chicken again today for lunch! I hope you enjoy!
Provence Hand Painted Serving Platter
Cooks notes…I had planned to use a combination of bone-in, skin on chicken breasts and thighs for this recipe but my grocery store didn’t have any chicken breasts so I just used thighs and they were perfectly delicious! Use a combination of the two if you like! Also…don’t substitute any other olives for the Castelvetrano olives because the dish won’t be the same.
You’ll have lots of pan juices when this chicken comes out of the oven so be sure to spoon some over when you plate it. The turmeric makes this dish even more healthy and gives the chicken a beautiful color. As you can see, it’s such a pretty presentation!
Roast Chicken with Herbs and Green Olives
Ingredients
- For the Chicken
- 7 or 8 bone-in, skin-on, chicken thighs (depending on the size of your skillet)
- Kosher salt for seasoning
- Cracked pepper for seasoning
- 3/4 tsp turmeric
- 4 leeks, trimmed, sliced lengthwise, and rinsed
- 2 lemons, sliced into rounds
- Olive oil to drizzle
- For the Sauce
- 1 cup Castelvetrano olives, pitted and roughly torn
- 2/3 cup roasted pistachios, roughly chopped
- 1/2 cup parsley, roughly chopped
- 1 tbsp rosemary, roughly chopped
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- Flakey sea salt to season
- Cracked pepper
Instructions
- Bring chicken to room temperature and pat dry with paper towels. Drizzle the chicken with olive oil, evenly coating on all sides. Season generously with salt, pepper, and turmeric on all sides.
- Line the leeks along the bottom of a cast-iron or heavy bottom sheet pan, add your lemon rounds and drizzle with olive oil. Season with salt & pepper. Layer your seasoned chicken atop.
- Place pan in the preheated oven and cook for 15 minutes, then drop the temperature to 325° F and cook for another hour.
- While the chicken is roasting, prepare the finishing sauce. Add the Castelvetrano olives, pistachios, parsley, tarragon, lemon zest, juice, olive oil, salt, and pepper to a bowl and stir until combined. Season to taste with additional oil, salt, or acid as needed.
- To plate, layer the leeks across the bottom of a serving platter, position the chicken atop, and garnish with the herby, green olive sauce.
- *Chef's tip: Patting your chicken dry and bringing it to room temperature before cooking ensures they get that beautiful crispy skin.
*Original Recipe from Eye SwoonI tend to gravitate toward simple outfits mainly because I don’t have much time to come up with more complicated ones and honestly, simple fits my lifestyle! A blouse, sweater or a cute top with jeans and booties is my uniform. I love to have a selection of blouses that can be dressed up or down.
The boutique below is filled with ideas for blouses that will be work horses in your wardrobe. These pieces are perfect with jeans but also can be dressed up with skirts (obsessed with this one) or dressier pants. I’ve also added with a few things that sparkle for the holidays (this cute top is only $98) along with a cozy striped sweater, my favorite pair of straight leg jeans, and a pair of Uggs that are on my list!
I woke up in the middle of the night last night when it dawned on me that Thanksgiving is next week and my daughter and granddaughter are coming soon! I really have some work to do…time goes by so quickly!
I really would encourage you to try this chicken because it’s so quick and easy and very very delicious! Let me know what you think!
Thank you so much for reading today!
~XOXO Suzanne