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Weeknight • Chicken

Roasted Chicken with Capers and Olives

This flavorful roasted chicken dish features briny capers and olives for a big pop of Mediterranean flavor.

Prep
15 min
Cook
40 min
Servings
4
Level
Weeknight
Roasted Chicken with Capers and Olives

Get ready for a flavor explosion! This Roasted Chicken with Capers and Olives is so much more than just roasted chicken. The combination of salty olives, tangy capers, and tender chicken creates a vibrant, juicy, and incredibly satisfying meal that feels fancy but is wonderfully easy.

Ingredients

Yield: 4 servings

Main

  • 4 bone-in, skin-on chicken thighs or drumsticks
  • 2 tbsp olive oil
  • 1 lemon, thinly sliced
  • 1/2 cup pitted Kalamata olives, halved
  • 1/4 cup capers, drained
  • 4 cloves garlic, smashed
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C).

  2. Step 2

    Pat chicken dry with paper towels and season generously with salt and pepper. In a large bowl, toss the chicken with olive oil, lemon slices, olives, capers, smashed garlic cloves, and dried oregano.

  3. Step 3

    Arrange the chicken and flavorings in a single layer on a large rimmed baking sheet.

  4. Step 4

    Roast for 35-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the skin is golden and crispy.

  5. Step 5

    Let rest for a few minutes before serving. Garnish with fresh parsley, if using, and spoon the pan juices over the chicken.

Tips

  • Serve this with some crusty bread to soak up all the delicious pan juices, or alongside roasted potatoes.
  • Want to add more veggies? Toss in some cherry tomatoes or chunks of bell pepper for the last 20 minutes of roasting.
  • If you don't have bone-in, skin-on chicken, boneless thighs will work, but reduce cooking time to about 25-30 minutes.

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