Description
This Savory Herb Roasted Chicken with Olives and Citrus Bliss is a flavorful dish combining juicy, herb-marinated chicken thighs roasted to perfection with a warm olive and citrus salsa. Fresh herbs, citrus zest, and olives add a vibrant, Mediterranean-inspired flair that makes this dish hearty yet refreshing, perfect for a family dinner or special occasion.
Ingredients
Scale
For the Chicken Marinade
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon smoked paprika
For the Olive & Citrus Salsa
- 1 cup pitted Castelvetrano olives
- 2 tablespoons extra-virgin olive oil (for sautéing)
- 4 cloves garlic, minced
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 orange, segmented
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
For Garnish
- Fresh arugula, for serving
Instructions
- Preparation: In a large bowl, combine chicken thighs with minced garlic, olive oil, fresh rosemary, thyme, smoked paprika, kosher salt, and black pepper. Mix thoroughly to evenly coat the chicken. Cover and refrigerate for at least 1 hour or overnight to allow flavors to develop.
- Sauté Olive Mixture: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the pitted Castelvetrano olives, minced garlic, orange zest, lemon zest, and optional crushed red pepper flakes. Sauté for about 3 minutes until fragrant and the garlic is soft.
- Add Citrus Juices and Herbs: Add the orange segments, fresh orange juice, and lemon juice to the pan. Stir gently and cook for about 1 minute until the mixture is warmed through. Toss in chopped parsley and basil and season to taste by adjusting salt and pepper if needed. Remove from heat and set aside.
- Preheat Oven: Preheat your oven to 425°F (220°C) while the chicken marinates.
- Roast Chicken: Arrange the marinated chicken thighs skin-side up on a lined sheet pan. Place in the oven and roast for about 35 minutes or until the internal temperature reaches 180°F (82°C), ensuring the chicken is cooked through and juicy.
- Broil for Crispiness: Baste the chicken with its own pan juices, then switch the oven to broil. Broil the chicken for an additional 2-3 minutes until the skin turns golden brown and crisp. Keep a close eye to prevent burning.
- Serve: Plate the roasted chicken alongside the warm olive and citrus salsa, garnishing with fresh arugula to add a peppery, fresh contrast. Serve immediately for the best flavor and texture.
Notes
- For more intense flavor, marinate the chicken overnight.
- Substitute Castelvetrano olives with Kalamata or Manzanilla olives if preferred.
- The crushed red pepper flakes are optional and can be omitted for a milder dish.
- Use a meat thermometer to ensure chicken is safely cooked to 180°F internally.
- Fresh herbs like parsley, basil, rosemary, and thyme can be substituted with dried herbs, but fresh is best for flavor.
- Serve with crusty bread or a light salad for a complete meal.
