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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.
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!
- 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.
15 comments
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 🙂
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 […]
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!
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
Thanks Simon, I hope you enjoy it!
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!
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 […]
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.
My husband made me this recipe last night and it came out fantastic even though we left out a few ingredients. Thanks so much for including this recipe! Yum!
I searched for your Chicken Marbella but it wasn’t found. I’ve made many times but can’t find my copy. HELP!!! This recipe came up when I googled it.