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Herb Roasted Chicken with Warm Olives and Citrus Recipe

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4.3 from 45 reviews

This Herb Roasted Chicken with Warm Olives and Citrus is a vibrant and flavorful dish that combines succulent roasted chicken thighs seasoned with fresh herbs and smoked paprika, paired perfectly with a bright, zesty warm olive and citrus topping. The olives, garlic, and citrus zest create a stunning balance of savory and tangy flavors that elevate the roasted chicken to an elegant yet simple meal, ideal for a comforting weeknight dinner or a special occasion.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

For the Warm Olives and Citrus:

  • ¼ cup extra-virgin olive oil
  • 1 cup pitted Castelvetrano olives, sliced in half
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon orange zest
  • 1 teaspoon lemon zest
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 1 orange, segmented
  • 1 tablespoon fresh orange juice
  • 2 teaspoons lemon juice, plus more as needed
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh basil
  • Kosher salt, to taste

For the Herb Roasted Chicken:

  • 4 bone-in and skin-on chicken thighs (around 1.5 pounds), or substitute 2 chicken quarters
  • 3 cloves garlic, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly-cracked black pepper

Instructions

  1. Preheat and prepare the chicken. Preheat your oven to 425°F (220°C). In a large bowl, combine garlic, olive oil, rosemary, thyme, smoked paprika, kosher salt, and freshly cracked black pepper. Toss the chicken thighs in this mixture ensuring each piece is evenly coated with the herb and spice blend.
  2. Roast the chicken. Place the seasoned chicken thighs skin-side up on a baking sheet or roasting pan. Roast in the preheated oven for about 35-40 minutes, or until the skin is crispy and an internal temperature of 165°F (74°C) is reached, indicating the chicken is fully cooked.
  3. Prepare the warm olives and citrus sauce. While the chicken cooks, heat the olive oil in a medium skillet over medium heat. Add the sliced garlic and cook gently until fragrant and lightly golden, about 1-2 minutes. Add the sliced olives, orange zest, lemon zest, and crushed red pepper flakes if using. Stir to combine and cook for 2 minutes to release the flavors.
  4. Add citrus and herbs. Stir in the orange segments, fresh orange juice, lemon juice, chopped parsley, and basil. Cook for another minute, just to warm through. Taste and add kosher salt or more lemon juice as needed to balance the flavors.
  5. Serve. Once the chicken is roasted and the skin is crisp, transfer to a serving platter. Spoon the warm olive and citrus mixture over the chicken or serve it on the side as a vibrant, aromatic accompaniment. Enjoy immediately while warm.

Notes

  • Castelvetrano olives are mild and buttery; if unavailable, you can substitute with other green olives but expect a slightly different flavor.
  • For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper to the olive mixture.
  • Make sure to roast the chicken skin-side up to achieve crispy skin.
  • You can also use boneless skin-on thighs if preferred; adjust cook time slightly.
  • Use fresh herbs for the best flavor, but dried herbs can be substituted in smaller amounts if necessary.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean

Find it online: https://allyumcooks.com/herb-roasted-chicken-with-warm-olives-and-citrus-recipe/