Spiced Baked Chicken with Black Olives, Orange and Thyme
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.
  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.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/spiced-baked-chicken-with-black-olives-orange-and-thyme/