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Chicken with Cracked Olives and Herbs ~ this is a fabulous one pot meal in the vibrant and healthy Mediterranean tradition ~ it bursts with sunny flavor!



Total time

60 minutes






  • 4 chicken leg quarters (the whole leg, thigh and drumstick attached)
  • salt and fresh cracked black pepper
  • olive oil for basting
  • spice rub
  • 3 cloves garlic (minced)
  • ¼ cup Aleppo pepper (or a combination of hot smoked paprika and cayenne)
  • ¼ cup fresh rosemary (finely minced)
  • ¼ cup olive oil
  • olive herb mix
  • 1 cup cracked olives, ( or other green olives of your choice)
  • ¼ cup fresh lemon juice
  • ¼ cup olive oil
  • ¼ cup fresh chopped oregano leaves
  • ½ cup fresh chopped parsley
  • garnish
  • lemon wedges and fresh parsley


  1. Salt and pepper the chicken on all sides.
  2. Mix the spice rub ingredients together and massage all over the chicken. Put the chicken in a large heavy casserole, making sure it's in a single layer. Cover and let sit at room temperature for an hour. Meanwhile preheat the oven to 450F
  3. Mix the olives, herbs, oil, and lemon juice and set aside.
  4. Cook the chicken for 40 minutes, or until deep golden brown. Drizzle with olive oil at least twice during the baking to get a crisp golden skin. A thermometer inserted between the leg and thigh should read 160F. Cover loosely with foil and let rest for 15 minutes.
  5. Serve the chicken topped with the olive mixture and some fresh parsley sprinkled on top.
  6. View the recipe instructions at The View From the Great Island

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