Ryan Shepard
About Author
September 21, 2022
Ā inĀ 
Recipes

Temperatures Are Finally Dropping, Try This Olive Oil Confit Chicken Recipe Now!

So admittedly there is nothing super special or fancy about a roasted chicken dish. A quick Google search will turn up a bajillion results depending on what flavor youā€™re going for. But, if you were to search for an ā€œinsanely flavorful chicken that takes minimal effort from me but impresses the hell out of my guestsā€ well, this recipe for olive oil roasted chicken would pop up.

I love making this dish anytime I know Iā€™ll be feeding a group of people and I 1.) donā€™t want to spend hours working my ass off in the kitchen and 2.) donā€™t want to break the bank feeding people who probably didnā€™t even bother to bring me a bottle of wine.

This chicken is perfect. All it requires is a couple handfuls of tomatoes, a jar of green olives, a few anchovies (this part is non-negotiable), herbs and olive oil. Literally thatā€™s it.

I like to serve it simply with a French baguette (to obviously sop up that yummy chicken grease), but you could have it with a salad, mashed potatoes or spooned over some wild rice, itā€™s your world.

If you donā€™t want to use up all of your good EVOO (extra virgin olive oil) for this dish, you can cut it with a 50:50 ratio mix of olive oil and vegetable oil. Also, make sure to save that leftover oil and use it again to roast more veggies.

Personally Iā€™m too poor to waste good oil, or anything really.

Also, this chicken is even more flavorful after sitting in its own juices overnight, so feel free to make it a day in advance--which will really free up your time to drink more wine, cocktails, whatever.

Pre-roasted chicken ingredients
Pre-roasted chicken ingredients
Olive Oil Roasted Chicken
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Olive Oil Roasted Chicken

Author: Ryan Shepard
Prep time: 15 MinCook time: 2 H & 30 MTotal time: 2 H & 45 M

Ingredients

  • 5 pounds of chicken pieces, bone-in and skin on legs, wings, breast and thighs
  • 6 large garlic cloves
  • 6 sprigs of fresh thyme
  • 3 sprigs of fresh rosemary
  • 2 cups cherry tomatoes
  • 2 cups Queen Spanish olives
  • 2 anchovy filets, minced
  • 1 medium yellow onion, sliced
  • 1 cup extra virgin olive oil
  • 2 tablespoons salt, plus more to taste
  • 2 teaspoons ground black pepper

Instructions

  1. Heat oven in 375 degrees
  2. In a large bowl combine chicken, cherry tomatoes, green olives, anchovies, onion, rosemary and thyme. Season liberally with salt and pepper.
  3. Place all ingredients in a dutch oven (or large glass baking dish)
  4. Pour olive oil over chicken and vegetables until it rises halfway up.
  5. Bake uncovered for 2 Ā½ hours. Serve immediately.

Notes:

You can make this dish up to 3 days in advance. Just store in the refrigerator and reheat when ready.
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