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Sprinkle with freshly chopped parsley and enjoy!
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Garlic Chicken with Olives
An incredibly flavorful and aromatic culinary experience in your own kitchen!
This dish is a true showstopper when you’re looking for something a little different, with the nutty-sweet flavor of garlic, the brininess of olives and capers, and the richness of bone-in baked chicken all coming together perfectly.
But what really sets this recipe apart is its impressive nutritional profile.
Chicken is an excellent source of lean protein, while garlic is packed with vitamins, minerals, and antioxidants.
Olives add a boost of healthy fats, and the fresh herbs provide an extra dose of flavor and nutrition.
To really bring out the best in this dish, be sure to use the freshest, highest-quality ingredients you can find.
And don’t be shy with the garlic – add as much or as little as your heart desires!
With a simple overnight marinade and an hour in the oven, this recipe is easy to make and packed with flavor and a super impressive presentation.
⏰️I like to marinate the chicken overnight because WOW it’s so worth it, but it needs at least 4 hours…so plan ahead!
Because we are using only a few simple ingredients here, I recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.
🧄If you’re a garlic lover (like me!), then you’re really going to enjoy this dish! Don’t be shy with the garlic…add more to your heart’s desires.
🍷Do not use cooking wine. Use a decent to nicer quality wine that one would drink. You can use chicken or beef bone broth as a substitute for the wine if desired.
4 servings
Ingredients:
- 3 lbs. bone-in chicken thighs and drums
- 8 fresh garlic cloves, minced
- 2 Tbsps dried oregano
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- ¼ cup your favorite wine, red or white
- 2 Tbsps avocado oil or olive oil
- 3 whole bay leaves
- ½ cup black or kalamata olives
- ½ cup green olives
- ¼ cup capers with juice
Instructions:
Pat chicken pieces dry on all sides using a paper towel.
Place your chicken into a large bowl or container with lid. Add in your minced garlic, oregano, sea salt, pepper, wine, oil, and bay leaves.
Toss to combine well, then cover and refrigerate overnight.
Remove the chicken from the fridge 30 minutes prior to cooking. Preheat your oven to 350 degrees f.
Arrange your marinated chicken pieces in a large baking dish together with the juices from the marinade.
Stir in the olives and capers. Cover with parchment paper, a lid, or foil.
Bake at 350 degrees f. for 30 minutes.
Remove the cover, give it a little stir and bake for 30 minutes more, or until the meat thermometer inserted into the center of each piece of chicken shows 165 degrees f.
Sprinkle with freshly chopped parsley and enjoy!
💚Rachel
Ingredients
- 3 lbs. bone-in chicken thighs and drums
- 8 fresh garlic cloves, minced
- 2 Tbsps dried oregano
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- ¼ cup your favorite wine, red or white
- 2 Tbsps avocado oil or olive oil
- 3 whole bay leaves
- ½ cup black or kalamata olives
- ½ cup green olives
- ¼ cup capers with juice
Instructions
- Pat chicken pieces dry on all sides using a paper towel.
- Place your chicken into a large bowl or container with lid.
- Add in your minced garlic, oregano, sea salt, pepper, wine, oil, and bay leaves. Toss to combine well, then cover and refrigerate overnight.
- Remove the chicken from the fridge 30 minutes prior to cooking.
- Preheat your oven to 350 degrees f.
- Arrange your marinated chicken pieces in a large baking dish together with the juices from the marinade. Stir in the olives and capers. Cover with parchment paper, a lid, or foil.
- Bake at 350 degrees f. for 30 minutes.
- Remove the cover, give it a little stir and bake for 30 minutes more, or until the meat thermometer inserted into the center of each piece of chicken shows 165 degrees f.
- Sprinkle with freshly chopped parsley and enjoy!
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