The Olive Oil Roasted Chicken You'll Want To Make All Winter Long

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 you’re going for. But, if you were to search for an “insanely flavorful chicken that takes minimal effort from me but impresses the hell out of my guests” well, this recipe for olive oil roasted chicken would pop up.

I love making this dish anytime I know I’ll be feeding a group of people and I 1.) don’t want to spend hours working my ass off in the kitchen and 2.) don’t want to break the bank feeding people who probably didn’t even bother to bring me a bottle of wine.

It’s perfect honestly. 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 that’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, it’s your world.

If you don’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 I’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.

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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 ½ 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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