Oven-Baked Chicken with Green Olives
Looking for a comforting dish full of sunshine? This Oven-Baked Chicken with Green Olives is one of my summer classics, perfect for a Mediterranean evening meal or family lunch.
Ingredients for this chicken with green olives
Here are the basic ingredients for this recipe for chicken with olives. You’ll find the exact quantities and other ingredients in the recipe card at the bottom of the article.
- Chicken : Choose breasts, whole legs or thighs. Keep the skin on well: it will give off juice during cooking and flavour the potatoes deliciously.
- Pitted green olives: I recommend the Picholine or Lucques varieties, which are plump and fragrant.
- Herbes de Provence: Perfect for flavouring this dish. Find my recipe for homemade Provence herbs.
- Garlic: A must for marinades.
- Lemon: Brings freshness and balance.
👉 📌 A little extra: You can add a little lemon zest directly to the marinade to enhance the flavours.
How to prepare chicken with green olives in the oven?
As you’ll see, preparing this baked chicken with olives is very simple. Just take the time to marinate the chicken thoroughly to give it maximum flavor!
- Marinate the chicken: Mix all the marinade ingredients and leave to stand for at least 2 hours (ideally overnight).
- Pre-cook the potatoes: in boiling salted water for 15 minutes, then drain.
- Assemble and place in oven: Place the potatoes, chicken and liquids in a large baking dish. Add the lemon slices and bake for 45-60 min at 392°F (200°C), basting halfway through. Let stand 5-10 minutes before serving.
👉 📌 Géraldine’s tip: Finish 5 min under the grill for a golden brown chicken.
Ideas for variations
- Oriental version: Add herbs such as cumin, coriander and paprika or a blend of herbs such as ras-al-ahnout to the marinade instead of herbes de Provence, with a few pieces of preserved lemon…
- With vegetables: Add red peppers, artichokes or zucchini in summer.
- Alcohol-free version: Replace the white wine with more chicken broth.
Géraldine’s tips
- Take your time marinating: the longer the marinade, the more tender and fragrant the chicken will be.
- Use a wide dish to avoid overlapping pieces, and your skin will be golden brown and crispy.
- Baste the chicken during cooking to keep the meat moist and obtain a nice shiny skin.
Recipe Card
Oven-Baked Chicken with Green Olives
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Ingredients
Marinade :
- 4 chicken thighs or breasts skin on
- 1 cup of green olives pitted, 150 g
- 1 tbsp of smoked paprika
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tbsp of capers
- 2 garlic cloves minced
- 2 tbsp lemon juice keep the lemon to decorate the dish
- Salt and pepper
Base plate :
- 3 cups of baby potatoes unpeeled, halved if large, 600 g
- 1 lemon the same as for the marinade
- ½ cup of dry white wine 100 ml
- ½ cup of chicken stock 100 ml
- 1 tbsp olive oil
- Salt and pepper
Instructions
Marinade
- In a large salad bowl or freezer bag, mix the chicken with the olives, capers, garlic, lemon juice, olive oil, paprika, oregano, thyme, salt and pepper.
- Cover and marinate in the refrigerator for at least 2 hours, or overnight.
Prepare the potatoes
- Wash and chop the potatoes. Cook in boiling salted water for 15 min. Drain and set aside.
Mounting
- Preheat oven to 400°F (200°C).
- Arrange the potatoes in a large dish, drizzle with olive oil and season with salt.
- Add the chicken on top, then pour in the marinade, white wine and stock.
- Arrange the lemon slices and a few sprigs of fresh thyme on top.
Baking
- Bake for 45 min to 1 h for thighs, or 35 to 40 min for breasts.
- Baste the chicken with the cooking juices halfway through cooking.
- The chicken is ready when its internal temperature reaches 165°F (75°C).
Nutrition
Frequently asked questions (FAQ)
Yes ! You can bake it in the morning and reheat it gently in the oven before serving. It’s even better the next day.
Of course you can! The result will be softer and slightly sweeter. You can also make a mixture of the two.
Yes, it freezes very well. Leave to cool completely before placing in an airtight tin.
I recommend leaving it on for juicier cooking. If you prefer a lighter dish, you can remove it after cooking.
A dry white such as Côtes-du-Rhône, or even a Mediterranean rosé.
