Roasted Chicken with Olives and Potatoes

Chicken is one of my go to ingredients

Whenever I’m stuck for a meal idea I start thinking ‘chicken’

It is very versatile and lends itself to so many different cultural flavors

In other words, almost every country uses chicken in some form which makes developing a great recipe very inspiring

I decided that a nice roast chicken over potatoes with mixed olives had a great Mediterranean flair going on

The chicken is going to render down, the potatoes are going to crisp up and the brine of the roasted olives are just going to take this to a ridiculous level

So let’s get started

I have five whole chicken legs that I’m going to separate into legs and thighs

Or you can buy separate chicken parts

Make a slit between the leg and thigh bone

Then pop the joint by folding the thigh and leg in half away from each other

Slice between the joints to separate the thigh and leg

Next trim off any excess skin and fat

Season the chicken parts with kosher salt and ground black pepper

Preheat your oven to 425 F

Heat 2 tablespoons of extra virgin olive oil over medium heat in an oven proof pan on the stove top

Add in the chicken skin side down and sear 5-6 minutes

While it’s searing season the other side with more salt and pepper

Flip and sear another 3-4 minutes

While the chicken is searing lets move on

We are using 5 red potatoes

I’m going to slice these then cut into chunks

Next, we have 8 ounces of mixed olives

Next we will need 3 fresh rosemary sprigs, 2 bay leaves, 8 garlic cloves, extra virgin olive oil and crushed red pepper flakes

Cut the garlic cloves in half (my mom would say you get more that way) and add them to the olives

Pick the rosemary leaves off the stems and add them along with the bay leaves and potatoes and give them a mix

Add the potato and olive mixture to the chicken pan

Nestle the chicken on top

Drizzle the chicken parts with extra virgin olive oil and sprinkle them with the crushed red pepper

Place the pan into the oven and bake 40 minutes or until the potatoes are soft and the chicken registers at least 170 F

Remove from the oven

At this point I like to take the chicken off of the potatoes and place the pan back in the oven

While the chicken rests, let the potatoes brown for another 15 minutes

Place the chicken back in the pan and serve!

Enjoy!!!

Simply Sundays! ~ Roast Chicken with Olives and Potatoes

Servings: 4-8
Time: Prep 20 Min, Cook 40 Min
Difficulty: Medium
Print

Ingredients

5 whole chicken legs split (or 5 thighs and 5 legs)

kosher salt

ground black pepper

2 tablespoons of extra virgin olive oil

5 red potatoes

8 ounces of mixed olives

8 garlic cloves (halved)

3 fresh rosemary sprigs

2 bay leaves

2 teaspoons of crushed red pepper flakes

more olive oil for drizzling

Directions

If using whole chicken legs

Make a slit between the leg and thigh bone. Then pop the joint by folding the thigh and leg in half away from each other. Slice between the joints to separate the thigh and leg

If using already separated parts

Trim the chicken legs and thighs of any excess skin and fat. Season the chicken parts with kosher salt and ground black pepper

Preheat the oven to 425 F. Heat 2 tablespoons of extra virgin olive oil over medium heat in an oven proof pan. Add in the chicken skin side down and sear 5-6 minutes. While it’s searing, season the other side with more salt and pepper. Flip and sear another 3-4 minutes

Take 5 red potatoes and slice them into sections then cut them into chunks. In a mixing bowl combine the potatoes with 8 ounces of mixed olives, the leaves from 3 sprigs of fresh rosemary and 8 garlic cloves that have been halved. Toss these together and place them in the chicken pan

Nestle the chicken on top. Drizzle the chicken parts with the extra virgin olive oil and sprinkle them with the crushed red pepper. Place the pan into the oven and bake 40 minutes or until the potatoes are soft and the chicken registers at least 170 F

Remove the chicken from the oven. Take the chicken off of the potatoes and place the pan back in the oven. While the chicken rests let the potatoes brown for another 15 minutes. Place the chicken back in the pan and serve

Tools used to make this recipe

Simply Bamboo Cutting Board

Lodge Cast Iron Pan

Architec Gripperwood Cutting Board

NEW Pyrex Prepware 4-Quart Rimmed Mixing Bowl Clear