Roast Chicken With Black Olives Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN AND OLIVES



Chicken and Olives image

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

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

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



Roast Chicken With Black Olives image

Provided by Colette Rossant

Categories     dinner, roasts, main course

Time 2h

Yield Six to eight servings

Number Of Ingredients 8

1 6-to 8-pound roaster chicken
3 sprigs fresh marjoram
2 tablespoons tarragon
20 pitted black olives
1 tablespoon brandy
Salt and pepper to taste
3 tablespoons dark soy sauce
Parsley sprigs for garnish

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 BLACK OLIVES



Roast Chicken with Black Olives image

Provided by Isabella DeFazio

Categories     Chicken     Olive     Roast     Bon Appétit

Yield Serves 2 to 4

Number Of Ingredients 7

6 garlic cloves, minced
2 teaspoons rubbed or ground dried sage
1 teaspoon pepper
1 3 1/2-pound chicken
1 tablespoon olive oil
1/2 cup Italian black olives cured in brine
1/2 cup dry white wine

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 PANCETTA AND OLIVES



Roast Chicken with Pancetta and Olives image

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

2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks' note, below)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped thyme
1 tablespoon chopped rosemary
1 tablespoon fine sea salt
1/2 to 1 teaspoon hot red-pepper flakes
10 garlic cloves, peeled
2 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces
1 cup dry white wine
24 oil-cured black olives

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 AND HERBS



Roast Chicken With Black Olives and Herbs image

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

3 sprigs marjoram
2 tablespoons tarragon
20 black olives, pitted
1 tablespoon brandy
6 lbs chicken
3 cups water
3 tablespoons soy sauce
pepper

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

ROAST CHICKEN WITH APRICOTS AND OLIVES



Roast Chicken With Apricots and Olives image

This festive dish is a fairly easy main course for the Seder meal - or anytime. Marinating overnight leaves very little work on the day of serving, but two hours is enough to infuse the chicken with tangy citrus and the sumac. Dried apricots, already more tart than sweet, are marinated along with the chicken and become almost savory in the oven. Using pitted Castelvetrano olives will save you a lot of elbow grease, and their meaty texture and mild flavor are perfect here. After roasting together, everything goes under the broiler to deeply brown and thicken the cooking juices into a tasty sauce.

Provided by Susan Spungen

Categories     dinner, poultry, main course

Time 3h

Yield 4 servings

Number Of Ingredients 14

3 1/2 to 4 pounds bone-in chicken pieces (see Note)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1/4 cup fresh lemon juice, plus 1 lemon, sliced and seeded
1/4 cup fresh blood orange or regular orange juice
1/4 cup honey
4 to 6 garlic cloves, thinly sliced
3/4 teaspoon dried thyme
3 tablespoons ground sumac
4 tablespoons olive oil
1 cup (6 ounces) dried apricots
1 cup (4 ounces) pitted Castelvetrano olives with 2 tablespoons brine
4 large or 8 small shallots, roots trimmed, peeled and cut lengthwise into quarters or halves
1/4 cup dry white wine

Steps:

  • Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
  • Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
  • Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
  • Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.

ROAST CHICKEN WITH OLIVES, GARLIC, AND THYME



Roast Chicken With Olives, Garlic, and Thyme image

Note: The vinaigrette and this dish can be made with rosemary instead of thyme, and orange zest instead of lemon.

Provided by JackieOhNo

Categories     Whole Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 teaspoon honey
1 small shallot, minced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 1/2 lbs chicken, cut into pieces
3/4 cup basic vinaigrette
1 lemon, zest of, slivered
1 cup oil-cured black olive, pitted
5 garlic cloves, thinly sliced
1 small bunch fresh thyme
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Make vinaigrette: Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.
  • Make chicken: Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
  • In a small bowl, combine the vinaigrette with the lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
  • Heat oven to 425°F Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375°F Continue to roast until the chicken is cooked through, about 40 minutes more.
  • Spoon the olives and pan juices over the chicken and serve.

More about "roast chicken with black olives recipes"

ROASTED BLACK-OLIVE CHICKEN AND POTATOES - RACHAEL …
roasted-black-olive-chicken-and-potatoes-rachael image
Step 2. In a cast-iron skillet, heat the remaining 1 tbsp. oil over medium-high. Season the chicken with salt and pepper. Cook, skin side down, until golden, 8 minutes. Transfer to a plate; pour off all but 3 tbsp. skillet drippings. Step 3. In …
From rachaelraymag.com


CHICKEN IN LEMON SAUCE WITH OLIVES - THE VIEW FROM …
chicken-in-lemon-sauce-with-olives-the-view-from image
Instructions. Set oven to 400F. Arrange the chicken pieces in an oiled baking pan and brush liberally with olive oil. Sprinkle them with salt and pepper and bake for about 35 minutes, or until done through. Baste several times during the …
From theviewfromgreatisland.com


ROAST CHICKEN WITH PANCETTA AND OLIVES RECIPE | LEITE'S …
roast-chicken-with-pancetta-and-olives-recipe-leites image
2021-04-07 Preheat the oven to 450°F (232°C). Adjust the oven rack to the center position. In a large bowl, toss the chicken with the oil, thyme, rosemary, sea salt, red pepper flakes, if using, and black pepper, rubbing the mixture all …
From leitesculinaria.com


ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES …
one-dish-baked-chicken-with-tomatoes-and-olives image
2017-05-16 Step 2. Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until ...
From bonappetit.com


CHICKEN SUPREME WITH BLACK OLIVES - CALIFORNIA RIPE …
chicken-supreme-with-black-olives-california-ripe image
Preheat oven to 350°F and coat a 13 x 9-inch baking dish with cooking spray. Melt butter in a large skillet over medium heat. Add chicken and cook for 5 minutes on each side or until golden brown; remove from skillet. Add …
From calolive.org


ROAST CHICKEN WITH POTATOES AND OLIVES RECIPE | BON …
roast-chicken-with-potatoes-and-olives-recipe-bon image
2014-09-17 Place chicken on a rimmed baking sheet and rub with remaining 2 Tbsp. oil; season with salt and pepper and rub with remaining spice mixture. Step 4 Arrange potato mixture around chicken. Roast...
From bonappetit.com


10 BEST CHICKEN BLACK OLIVES RECIPES | YUMMLY
10-best-chicken-black-olives-recipes-yummly image
2022-06-19 finely chopped onion, milk, butter, salt, wine, saffron, black olives and 1 more Barbecue Chicken Madeleine Cocina chicken, tomatoes, dried thyme, ground black pepper, black olives and 9 more 2 Vinegars Chicken …
From yummly.com


20 RECIPES THAT USE A CAN OF BLACK OLIVES | ALLRECIPES
2021-10-15 Recipe creator Ben S. couldn't make it much simpler: "For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar.
From allrecipes.com


ITALIAN ROAST CHICKEN WITH PEPPERS AND OLIVES | NIGELLA'S RECIPES ...
60 millilitres olive oil sea salt flakes (to taste) black pepper (to taste) Method Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF. Untruss the chicken, sit it in a roasting tin and put the lemon halves and 2 of the rosemary sprigs into the chicken’s cavity. Cut each leek into 3 logs, then slice lengthways and add to the tin.
From nigella.com


ROAST CHICKEN WITH BLACK OLIVES RECIPE - COOKEATSHARE
2010-05-02 Brush chicken with oil. Sprinkle with garlic mix. Place in baking pan. Bake chicken 30 min. Reduce oven temperature to 325F. Add in olives to pan. Pour wine over chicken. Continue baking till 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 min. Transfer
From cookeatshare.com


SUCCULENT ROAST CHICKEN WITH ORANGES AND BLACK OLIVES
2018-12-04 1 cup (240 ml) chicken stock Prep Preheat oven to 400° F (200 ° C). Zest and juice the orange, reserving the leftover rinds. Cook In the food processor, add olive oil, orange zest, garlic, tarragon, parsley, herbes de Provence, 1 tablespoon orange juice, marmalade and 10 olives. Process for 60 seconds until it makes a paste.
From frenchentree.com


SMITTEN KITCHEN'S HARVEST ROAST CHICKEN WITH GRAPES, OLIVES, AND ...
2019-03-26 Return the pieces to the pan, skin side up, and surround the pieces with grapes, olives, and shallots. Roast the chicken in the oven until it has just cooked through and the juices run clear, about 20 minutes. Transfer the chicken, grapes, and olives to a platter, then add wine and chicken broth to the pan juices in skillet. Bring liquid to a ...
From seriouseats.com


MEDITERRANEAN CHICKEN - DINNER AT THE ZOO
2019-06-25 Instructions. Preheat oven to 375 degrees. In a large skillet or pot, heat the olive oil over medium high heat. Season the chicken generously on both sides with salt and pepper. Place the chicken in the pan and cook for 4 to 6 minutes on each side or until golden brown. Remove the chicken from the pan.
From dinneratthezoo.com


ROASTED CHICKEN LEGS WITH OLIVES RECIPE - HOUSE & HOME
Yield: Step 1: Preheat the oven to 400°F. Step 2: In a large baking dish or lasagna pan, arrange the chicken legs in a single layer, skin side up. Using a basting brush or your hands — your hands are the best tools you have, remember — lightly coat the skin with the olive oil. Sprinkle the legs with thyme, and season them with salt and pepper.
From pre.houseandhome.com


POT-ROASTED CHICKEN WITH BLACK OLIVES | FOOD TO LOVE
2011-04-30 1 x size 14 free-range, corn-fed chicken; several sprigs rosemary; pared rind of 1 orange; 2 tablespoon butter; salt and freshly ground black pepper; 1 …
From foodtolove.co.nz


POT ROASTED CHICKEN WITH TOMATOES AND OLIVES RECIPE | GOOD FOOD
1 cinnamon stick 1½ tsp chilli flakes 12 olives, black or green Method 1. Preheat the oven to 170C fan-forced (190C conventional). 2. Heat half the oil in an ovenproof casserole pan (a Dutch oven or the like) over high heat. Generously season the chicken thighs with salt and pepper.
From goodfood.com.au


ROAST CHICKEN WITH BLACK OLIVES - BIGOVEN.COM
Roast Chicken with Black Olives recipe: Try this Roast Chicken with Black Olives recipe, or contribute your own. Add your review, photo or comments for Roast Chicken with Black Olives. American Main Dish Poultry - Chicken
From bigoven.com


MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPERS, CAPERS AND …
2009-10-16 Directions Step 1 Rinse chicken under cold water and using paper towel, pat chicken dry. Step 2 Season outside with a generous amount of salt and pepper. Step 3 Heat oil in an oven proof fry pan over high heat. Step 4 Carefully place chicken, skin side down and sear surface until golden brown. Step 5
From foodnetwork.ca


ROAST CHICKEN BREASTS WITH OLIVES AND HONEY JUS
Lightly cover bottom of a 2 L baking pan with olive oil. Cut onion in half and slice vertically into thin strips. Sprinkle over bottom of baking dish and top with chicken breasts. Sprinkle breasts with spice mixture, flip over and sprinkle other side. Drizzle with melted honey. Bake 30 minutes.
From chicken.ca


ROAST CHICKEN WITH OLIVES - THE CHEF MIMI BLOG
2015-06-22 I removed the bacon, onion, and herbs from the olive mixture, and using a slotted spoon, placed the olives and garlic in a bowl. I cut up the chicken into pieces and coated them with the remaining goodness in the baking dish, and roasted the chicken for about 10 minutes, just for a little browning. The chicken pieces were placed in a bowl ...
From chefmimiblog.com


THOMASINA MIERS’ RECIPE FOR ROAST CHICKEN WITH BLACK OLIVE GARLIC ...
2021-08-09 Very finely chop the garlic, then add a teaspoon of salt and crush to a paste with the flat of the knife. Add the olives and oregano, and finely …
From theguardian.com


THOMASINA MIERS’ RECIPE FOR ROAST CHICKEN WITH BLACK OLIVE
2021-08-18 Crisp, golden, garlicky potatoes and juicy roast chicken flecked with olives and herbs make for a pitch perfect alfresco feast. Prep 20 min Cook 1 hr 45 Serves 4-6. 1 chicken (about 1.6kg) 1.3kg new potatoes, scrubbed and cut into similar-sized chunks 85g butter 4 large garlic cloves, peeled Salt and pepper 60g black kalamata olives, pitted
From aaispeed.com


ROASTED CHICKEN WITH APRICOTS AND OLIVES - THESUPERHEALTHYFOOD
2022-06-24 Step 1 Heat oil in a deep 10 1/4-inch to 12-inch heavy-bottomed skillet over medium-high until hot and fragrant. Pat chicken dry. Season skin side of chicken evenly with 1 teaspoon salt, and place chicken, skin side down, in hot skillet; it should sizzle immediately. Cook, undisturbed, until well browned, 10 to 12 minutes.
From thesuperhealthyfood.com


RECIPE: ROASTED QUARTERED CHICKEN WITH HERB SAUCE
Serve the chicken alongside diced potatoes roasted to crunchy French fry-like perfection." 1 whole chicken (about 4 pounds), quartered and backbone removed (see tip below), room temperature 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided use Coarse salt and freshly ground black pepper 2 tablespoons red-wine vinegar
From recipelink.com


RECIPES WITH CHICKEN AND OLIVES - THERESCIPES.INFO
Chicken With Olives - The Pioneer Woman trend www.thepioneerwoman.com. Preheat oven to 375 degrees. In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to a clean plate. Reduce heat to medium. Add onions, garlic, and green bell pepper to the pan.
From therecipes.info


CHICKEN AND BLACK OLIVES RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


10 BEST CHICKEN BLACK OLIVES RECIPES - YUMMLY
2022-05-29 Chicken Black Olives Recipes Vernaccia Wine and Saffron Chicken L'Antro dell'Alchimista finely chopped onion, milk, chicken, wine, black olives, butter and 2 more Barbecue Chicken Madeleine Cocina poblano peppers, onion, dried thyme, almonds, green tomatoes and 9 more 2 Vinegars Chicken On dine chez Nanou
From yummly.com


ROAST CHICKEN WITH BLACK OLIVES & HERBS RECIPE - RECIPEZAZZ.COM
2014-10-26 Step 1. Blend marjoram, tarragon, olives, and brandy in a food processor. Stuff under chicken skin at breast.
From recipezazz.com


ROAST CHICKEN WITH OLIVES AND PRUNES | CANADIAN LIVING
2010-09-26 Method. Cut chicken into 10 pieces. In roasting pan, toss together chicken pieces, prunes, olives, vinegar, oil, garlic, salt, pepper and lemon. Roast, skin side up, in 450°F (230°C) oven, basting occasionally with pan drippings, until juices run clear when chicken is pierced, about 40 minutes. Transfer chicken to platter.
From canadianliving.com


ROASTED CHICKEN SALAD WITH FENNEL & BLACK OLIVES - RECIPE
Drizzle with 2 Tbs. of the olive oil and rub that in as well. Set the chicken on a rack in a shallow roasting pan and roast until an instant-read thermometer inserted in the thickest part of the thigh reads 170° to 175°F, or the juices run clear, about 75 minutes. Remove from the oven and let cool to room temperature. Pick the meat off the chicken.
From finecooking.com


ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
2018-02-17 Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.) 2 teaspoons olive oil, 8 chicken thighs, Salt and pepper. Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more.
From theendlessmeal.com


CHICKEN THIGHS WITH BLACK OLIVES & RED PEPPERS RECIPE
Reduce heat, and simmer, covered, 15 minutes. Turn chicken over; cover and simmer 10 minutes. Add olives and lemon juice to pan; stir to combine. Cook, uncovered, 8 minutes or until chicken is done. Step 3. Toss orzo with 1/2 teaspoon salt and 1 tablespoon butter. Serve chicken and leek mixture over hot cooked orzo.
From myrecipes.com


ROAST CHICKEN WITH OLIVE RELISH RECIPE | REAL SIMPLE
4 skin-on chicken breasts (boneless or bone-in) 3 tablespoons olive oil ; 1 teaspoon kosher salt ; ¼ teaspoon black pepper ; 4 sprigs fresh rosemary ; 2 cloves garlic, thinly sliced, plus 1 clove, finely chopped ; ¼ cup green olives, pitted and roughly chopped ; 2 Roma (plum) tomatoes, roughly chopped (optional)
From realsimple.com


ROAST CHICKEN WITH BLACK OLIVES & HERBS RECIPE - RECIPEZAZZ.COM
Small Batch Cooking (2642) Occasion. Brunch (5727)
From recipezazz.com


CHICKEN AND BLACK OLIVES RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


ROASTED GARLIC BUTTER CHICKEN WITH LEMON OLIVE DRESSING.
2020-01-23 1. Preheat the oven to 425 degrees F. 2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, 2 finely chopped garlic cloves, 1/4 cup chopped parsley, 2 tablespoons chopped oregano, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken.
From halfbakedharvest.com


ROAST CHICKEN WITH OLIVES, GARLIC, AND THYME RECIPE
Heat oven to 425° F. Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375° F. Continue to roast until the chicken is cooked through, about 40 minutes more. Spoon the olives and pan juices over the chicken and serve.
From myrecipes.com


Related Search