Spiced Baked Chicken with Black Olives, Orange and Thyme
Author: Kate Jay
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 4 pastured chicken legs, thighs intact
- 3 tbsp olive oil
- ¼ tsp ground garlic powder
- ½ tsp ground cinnamon
- Generous pinch sea salt
- ½ cup black pitted Kalamata olives in olive oil, drained*
- 4 large sprigs thyme
- 1 small orange, sliced into ¼-inch rounds
- * Be sure to check how your olives have been cured. Many will not be with AIP-approved ingredients.
- Preheat oven to 400 degrees F.
- Arrange the chicken legs in a roasting tin. Put the spices into a small bowl and mix together.
- Pour the olive oil over the top of the chicken pieces. Then sprinkle on the spices, followed by the salt.
- Place the olives and thyme around the chicken and pop the roasting tin into the oven.
- After 30 minutes, remove the tin from the oven, tip it slightly so the hot juices run into the bottom corner and baste the chicken.
- Arrange the orange slices amongst the chicken, making sure you are not covering the skin as this will stop it getting crispy.
- Pop back into the oven for a further 20 minutes or so, until the skin is crispy and the flesh falling away the bone.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/spiced-baked-chicken-with-black-olives-orange-and-thyme/
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