ROASTED MEDITERRANEAN CHICKEN WITH OLIVES AND HERBS
This Mediterranean-inspired roast chicken is a delicious variation on the dish. Briny olives give it a mouthwatering, unique flavour that pairs wonderfully both with the sun-dried tomato rub and the couscous served alongside.
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 425ºF (220ºC). Remove the giblets and neck from the chicken. Place the chicken on a rack in a small roasting pan.
- Combine the salt, fresh ground pepper, fennel seed, marjoram, garlic, half of the olive oil, wine, lemon peel, fresh lemon juice and sun dried tomatoes in food processor. Pour over outside and into the inside cavity of the chicken. Place lemon halves in the bird cavity.
- Cut the onion in chunks and the mushrooms in half. Mince the pitted olives. Sprinkle around the outside of the bird.
- Put the chicken in the oven and roast until an instant-read thermometer inserted in the chicken breast reads 180°F (82°C).
- Boil water in saucepan and stir in remaining olive oil and couscous with a fork; add lemon juice and fresh minced basil. Season with pepper to taste.
Nutrition Facts :
CHICKEN AND OLIVES
The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
- Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
- Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
- Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
- Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
- Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g
ROAST CHICKEN WITH BLACK OLIVES
Provided by Colette Rossant
Categories dinner, roasts, main course
Time 2h
Yield Six to eight servings
Number Of Ingredients 8
Steps:
- Remove the pieces of fat inside the chicken. Place the fat with the chicken's liver, the marjoram, tarragon, black olives and brandy in a food processor. Process until all the ingredients are pureed. Remove to a bowl; add salt and pepper to taste.
- Wipe the chicken inside and out with a paper towel. With your fingers, separate the breast skin from the meat. Spoon some of the fat mixture under the breast skin.
- Place the chicken in a roasting pan. Sprinkle it with salt and pepper and then brush it with the soy sauce. Add three cups of water to the pan and bake in a 375-degree oven for one and one-half hours or until the juices run clear when the thigh is pierced with a fork.
- Remove the chicken from the baking pan. Carve the chicken and arrange the pieces on a serving platter. Garnish with parsley sprigs. Pour the cooking liquid in a gravy boat and serve along with the chicken.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 8 grams, Sodium 519 milligrams, Sugar 0 grams
ROAST CHICKEN WITH PANCETTA AND OLIVES
Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.
Provided by Toni Oltranti
Categories Chicken Garlic Olive Roast Dinner Bacon White Wine Family Reunion Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F with rack in middle.
- Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
- Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.
ROAST CHICKEN WITH BLACK OLIVES
Provided by Isabella DeFazio
Categories Chicken Olive Roast Bon Appétit
Yield Serves 2 to 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Combine garlic, sage and pepper in small bowl. Brush chicken with oil. Sprinkle with garlic mixture. Place in baking pan. Bake chicken 30 minutes. Reduce oven temperature to 325°F. Add olives to pan. Pour wine over chicken. Continue baking until juices run clear when chicken is pierced in thickest part of thigh and legs can be moved easily, basting chicken with pan juices, about 40 minutes. Transfer chicken to platter. Surround with olives using slotted spoon. Degrease pan juices. Pour juices over chicken and serve.
ROAST CHICKEN WITH POTATO, OLIVES AND GREEK SEASONING
Chef Suzanne Goin of Lucques in Los Angeles uses Greek Seasoning to add an authentic Greek taste to a roast chicken dinner including roasted potatoes and onions plus spinach and olives highlighted with feta cheese.
Provided by Allrecipes Member
Time 1h55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Mix 2 tablespoons Greek seasoning with butter. Rub 3/4 of butter mixture under chicken skin (breasts and legs) and remaining mixture on the outside of chicken. Sprinkle 1 tablespoon Greek seasoning over outside of chicken and stuff 3 lemon halves inside the chicken cavity.
- Combine onions, potatoes, olive oil and 1 tablespoon Greek seasoning. Place chicken in a roasting pan and arrange vegetables around chicken. Roast 1 1/4 - 1 1/2 hours.
- Remove chicken from oven; let rest 10 minutes. Transfer vegetables to a large skillet. Add olives, salt and pepper. Cook 1-2 minutes over low heat. Toss in spinach just before serving. Cook 1-2 minutes or until leaves wilt. Remove from heat; gently stir in feta and juice of one-half lemon. Remove vegetables to a large platter. Carve chicken and serve over vegetables.
Nutrition Facts : Calories 490.9 calories, Carbohydrate 25.9 g, Cholesterol 118.2 mg, Fat 27.6 g, Fiber 5 g, Protein 36.7 g, SaturatedFat 9.1 g, Sodium 543.6 mg, Sugar 1.3 g
ROAST CHICKEN WITH BLACK OLIVES AND HERBS
French dish for Zaar World Tour 8. The orginal recipe ground up the chicken liver in the stuffing but I didn't; you can if you wish to. NY Times was my inspiration.
Provided by Dienia B.
Categories Whole Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend marjoram, tarragon, olives, and brandy in a food processor.
- Stuff under chicken skin at breast.
- Put water in bottom of casserole.
- Put in chicken.
- Sprinkle with soy sauce and pepper.
- Bake at 375 degrees Fahrenheit for 90 minutes.
Nutrition Facts : Calories 1009, Fat 70, SaturatedFat 19.8, Cholesterol 340.2, Sodium 932.6, Carbohydrate 2.2, Fiber 0.7, Sugar 0.1, Protein 85.8
More about "roast chicken with black olives and herbs recipes"
ROAST CHICKEN WITH BLACK OLIVES & HERBS RECIPE
From recipezazz.com
Servings 6Calories 446 per serving
CHICKEN, SAUSAGE, AND BLACK OLIVES RECIPE - PEG'S …
From pegshomecooking.com
CHICKEN PROVENçAL WITH OLIVES AND CHERRY TOMATOES
From pardonyourfrench.com
RECIPES, DINNERS AND EASY MEAL IDEAS - FOOD NETWORK
From foodnetwork.com
ROAST CHICKEN WITH PANCETTA AND OLIVES RECIPE - LEITE'S …
From leitesculinaria.com
CHICKEN WITH CRACKED OLIVES AND HERBS | RECIPE | CHICKEN DINNER …
From pinterest.com
SUMMER CHICKEN DISHES – LA BOîTE
From laboiteny.com
BLACK OLIVE CHICKEN BAKE - RECIPE - COOKS.COM
From cooks.com
ROAST CHICKEN WITH OLIVES, GARLIC, AND THYME RECIPE
From foodnewsnews.com
CHICKEN DRUMSTICKS WITH OLIVES AND ROSEMARY RECIPE
From foodnewsnews.com
SKILLET LEMON CHICKEN WITH OLIVES AND HERBS - SKINNYTASTE
From skinnytaste.com
ROASTED CHICKEN WITH CITRUS, HERBS AND OLIVES - RECIPES FROM A ...
From monasterykitchen.org
ROASTED MEDITERRANEAN CHICKEN WITH OLIVES AND HERBS » CHICKEN …
From saskatchewanchicken.ca
10 BEST CHICKEN BLACK OLIVES RECIPES - YUMMLY
From yummly.com
ROAST MEDITERRANEAN CHICKEN WITH OLIVES AND HERBS - NATALIE …
From nataliemaclean.com
SPICE BAKED CHICKEN WITH BLACK OLIVES, ORANGE AND THYME {AIP, …
From healingfamilyeats.com
CHICKEN WITH CRACKED OLIVES AND HERBS | RECIPE | CHICKEN DINNER …
From pinterest.co.uk
POT-ROASTED CHICKEN WITH BLACK OLIVES | FOOD TO LOVE
From foodtolove.co.nz
MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPERS, CAPERS AND …
From foodnetwork.ca
ROAST CHICKEN WITH SPICY HERBED OLIVADA RECIPE | EPICURIOUS
From epicurious.com
QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE (30 MINUTES RECIPE)
From easycookingwithmolly.com
THOMASINA MIERS’ RECIPE FOR ROAST CHICKEN WITH BLACK OLIVE GARLIC ...
From theguardian.com
ROASTED CHICKEN WITH BLACK GRAPES, OLIVES AND HERBS
From sun-world.com.au
ROASTED CHICKEN THIGHS WITH LEMON, OLIVES AND HERBS
From easykitchen.com
ROASTED CHICKEN THIGHS WITH LEMON, OLIVES AND HERBS - RELISH
From relish.com
OUR 60 BEST CHICKEN RECIPES FOR ANY OCCASION - MSN.COM
From msn.com
ROASTED CHICKEN WITH OLIVES, MUSHROOMS AND HERBS
From bigoven.com
ROAST CHICKEN WITH BLACK OLIVES RECIPE - COOKEATSHARE
From cookeatshare.com
MEDITERRANEAN CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
GARLIC LEMON CHICKEN TENDERS - THERESCIPES.INFO
From therecipes.info
CHICKEN THIGHS WITH BLACK OLIVES & RED PEPPERS RECIPE
From myrecipes.com
GRILLED CHICKEN WITH TOMATO, GRILLED PEPPER AND OLIVE SALAD
From ricardocuisine.com
ROASTED CHICKEN THIGHS WITH LEMON OLIVES AND HERBS
From spryliving.com
ITALIAN ROAST CHICKEN WITH PEPPERS AND OLIVES - NIGELLA.COM
From nigella.com
ROAST CHICKEN WITH OLIVES AND FRESH THYME - CHATELAINE
From chatelaine.com
ROAST CHICKEN WITH BLACK OLIVES & HERBS RECIPE - RECIPEZAZZ.COM
RECIPE: ROAST CHICKEN CACCIATORE (WITH PEPPERS, ONION, TOMATOES …
From recipelink.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love