Chicken Olivada for Two
From annacg 16 years ago
- 45 minutes to make
- Serves 2
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 oil, which just happens to be made with Kalamatas. Read more See less
Ingredients
- olive oil for rubbing dish shopping list
- 1/2 cup pitted kalamata olives shopping list
- 1 1/2 teaspoons finely chopped fresh rosemary shopping list
- 1 garlic clove shopping list
- pinch of salt (about 1/8 teaspoon) shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1 1/2 tablespoons robust extra virgin olive oil (or whatever you’ve got) shopping list
- 2 teaspoons honey shopping list
- 1 teaspoon fresh lemon juice shopping list
- 2 bone-in, skin-on chicken breast halves shopping list
How to make it
- 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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