Spice Baked Chicken with Black Olives, Orange and Thyme

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Spiced Baked Chicken with Black Olives, Orange and Thyme | Autoimmune-Paleo.com

No matter the season, nor the temperature, to my mind there is always a place for roast chicken and this recipe is no exception. Just a few short moments of attention and a quick dusting of spice results in a more than satisfactory combination of chestnut-crispy skin, together with a flesh succulent and tender over a pool of fruit-scented juice. You only need add a bowl of fresh, green leaves, or take advantage of the hot oven and roast a tray of assorted vegetables, and you are good to go.

Spiced Baked Chicken with Black Olives, Orange and Thyme | Autoimmune-Paleo.com

The basic principle here works equally well on the whole bird, or a spatchcocked version should you prefer, but I like to choose plump chicken legs so nobody needs miss out.

Roasted on a high heat sizzles up that skin, and cooked over a long period of time ensures the flesh is just on the point of falling away from the bone. Delicious!

Spiced Baked Chicken with Black Olives, Orange and Thyme | Autoimmune-Paleo.com
5.0 from 1 reviews
Spiced Baked Chicken with Black Olives, Orange and Thyme
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 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.
Instructions
  1. Preheat oven to 400 degrees F.
  2. Arrange the chicken legs in a roasting tin. Put the spices into a small bowl and mix together.
  3. Pour the olive oil over the top of the chicken pieces. Then sprinkle on the spices, followed by the salt.
  4. Place the olives and thyme around the chicken and pop the roasting tin into the oven.
  5. 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.
  6. Arrange the orange slices amongst the chicken, making sure you are not covering the skin as this will stop it getting crispy.
  7. Pop back into the oven for a further 20 minutes or so, until the skin is crispy and the flesh falling away the bone.

 

About Kate Jay

Kate Jay is the blogger behind Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA (something her grandmother had severely). She set up her AIP food blog (incorporating GAPS) as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines and event organisers in the UK, she now focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on Facebook, Pinterest, Twitter and Instagram.

13 comments

  • Cindi says

    This looks delicious, much like all your other recipes. ^_^ I’ll be giving it a go with lemons. Thank you for sharing it!

    • Thank you Cindi, the recipe works really well with lemons too. I hope you enjoy 🙂

  • hilda says

    looking forward to your recipes – have been hypothyroid/hashimoto’s, reflux, astral gastritis, hiatus hernia for 14 years. hilda

    • Thank you Hilda, I hope you enjoy them. Sorry to hear you’ve had a rough 14 years, best of luck for some speedy healing.

  • […] Spice Baked Chicken with Black Olives, Orange and Thyme – Autoimmune Paleo […]

  • Emily Whittle says

    I think that this recipe was the most delicious thing I have created whilst being on this diet! Thank you so much! You are a culinary wonder!

    • Kate Jay says

      I’ve just seen this comment so apologies for the late reply. You just made my day – thanks so much, Emily 🙂

  • Looks and sounds delicious. Love spicy chicken. Thanks for sharing.

    simon

  • I know this recipe was posted some time ago, but I just made it for dinner tonight, and my entire family (this includes a 7 & 4 year old!) loved it so much, I’m making it again for dinner tomorrow night! What a lovely medley of flavors, and the ease of baking it in one dish – exactly what I needed! Thank you for such a delicious recipe!

    • Kate J says

      Hi Jennifer, I’m thrilled you all loved the recipe, thanks so much for letting me know. And like you, I’m all for saving on the washing up!!

  • […] spiced-baked-chicken-with-black-olives-and-thyme […]

  • Heather says

    I used all chicken thighs and roasted for only 30 minutes. They were moist and full of rich flavor. I will definitely make this again.

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