Recipe
Chicken Olivada For Two Recipe
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Annacg / All my dishes 1 year, 10 months ago
This recipe originally appeared on Epicurious, but it was designed for a whole roast chicken. I love the flavors, so I scaled it down to serve two. If you like it, you can always scale it back up! For this recipe, I use my favorite Greek olive oi... More
Prep:15m Cook:45m Servings:2
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 Annacg |
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Ingredients
- Olive oil for rubbing dish
- 1/2 cup pitted Kalamata olives
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1 garlic clove
- pinch of salt (about 1/8 teaspoon)
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons robust extra virgin olive oil (or whatever you’ve got)
- 2 teaspoons honey
- 1 teaspoon fresh lemon juice
- 2 bone-in, skin-on chicken breast halves
Directions
- Preheat oven to 350 degrees. Rub a small baking dish or 9 inch glass pie dish with olive oil
- Process olives, rosemary, garlic, salt, and pepper in food processor. With machine Add olive oil, honey and lemon juice and process to make a paste.
- Loosen skin from chicken and spoon a heaping tablespoon of olive mixture under skin of each piece. Rub any remaining olive mixture over top. Bake the chicken for 45 minutes or until tender.
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cheryilyn 1 year, 10 months ago said:
Sounds great.
mrspotatohead 1 year, 10 months ago said:
Mouthwatering! Thanks for the great post!
lunasea 1 year, 10 months ago said:
This looks really good, Anna. How neat that you've cut the recipe down from the full Epicurious version. I'm saving it to try soon. I bet the flavors are wonderful. Thanks!
moss52 1 year, 3 months ago said:
Mmmmmmm, I think I'll borrow this! :)
Thanks!