Roasted Chicken With Potatoes and Olives Recipe

Name: Roasted Chicken With Potatoes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons kosher salt; 6 garlic cloves, crushed; 1 small onion, coarsely chopped; 2 sprigs rosemary, cut into 2 inch lengths; 2 -3 fresh bay leaves; 2 12 quarts water; 1 chicken (quartered); 12 small onions (white pearl or cippolini); 1 bulb of garlic, cloves crushed and skinned; 2 lemons, 1 sliced, 1 cut into quarters, divided; 1 cup cerignola olive (or 1 cup other good-quality green olives); 2 -3 fresh bay leaves; 2 tablespoons thyme, chopped; salt and pepper; extra virgin olive oil, for drizzling (EVOO)

Servings: persons

4 tablespoons kosher salt
6 garlic cloves, crushed
1 small onion, coarsely chopped
2 sprigs rosemary, cut into 2 inch lengths
2 -3 fresh bay leaves
2 12 quarts water
1 chicken (quartered)
12 small onions (white pearl or cippolini)
1 bulb of garlic, cloves crushed and skinned
2 lemons, 1 sliced, 1 cut into quarters, divided
1 cup cerignola olive (or 1 cup other good-quality green olives)
2 -3 fresh bay leaves
2 tablespoons thyme, chopped
salt and pepper
extra virgin olive oil, for drizzling (EVOO)

1
The day before the meal, combine the brine ingredients in a large plastic bag.
2
Add the chickens and refrigerate for 24 hours.
3
Pre-heat the oven to 500 degrees F.
4
Boil water in a medium size pot and cook the onions for 3-4 minutes.
5
Drain and cool in an ice bath.
6
Squish the onions away from their skins, leaving them whole.
7
Place the onions in a shallow roasting dish or casserole.
8
Add the potatoes, garlic, lemon slices, olives, bay leaves, rosemary and thyme.
9
Drizzle with EVOO; season with salt and pepper.
10
Place a cooling rack over baking dish.
11
Remove the chicken form brine and pat dry.
12
Coat the skin with EVOO and season with pepper.
13
Arrange the chicken over the top of the potatoes and place in the oven.
14
Roast for 35 minutes at 500 degrees F., then lower the heat to 300 degrees F. and roast for about 20 - 30 minutes more, until the internal temperature reaches 165 degrees F.
15
Turn off the oven and let chickens rest for 10 minutes.
16
Remove and serve the half chickens with a lemon quarter to squeeze over top and the potatoes, garlic and olives alongside.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons kosher salt, 6 garlic cloves, crushed, 1 small onion, coarsely chopped, 2 sprigs rosemary, cut into 2 inch lengths, and more.

Yes, Roasted Chicken With Potatoes and Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken With Potatoes and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions