Mediterranean Chicken Quarters with Shallots and Olive Salad
Juicy roasted chicken quarters served with a bright, tangy Mediterranean olive and shallot salad. This dish combines the savory richness of roasted chicken with the briny bite of olives, sweet caramelized shallots, capers, and fresh herbs—a perfect winter or festive meal.
Time
Prep Time: 15 min
Cook Time: 50–60 min
Total Time: 1 hr 10 min
Ingredients
For the chicken:
4 chicken quarters (thigh + drumstick)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powde
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
For the shallot & olive salad:
3–4 shallots, thinly sliced
1/2 cup green olives, pitted and sliced
1/2 cup Kalamata olives, pitted and sliced
2 tbsp capers, rinsed
3 tbsp extra virgin olive oil
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves (optional)
Salt and black pepper, to taste
Instructions
1. Prepare the chicken:
Preheat the oven to 200°C (400°F).
Pat the chicken quarters dry and rub with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper.
Place chicken on a baking sheet or ovenproof dish.
2. Roast the chicken:
Roast in the preheated oven for 40–50 minutes, or until the skin is golden brown and the internal temperature reaches 75°C (165°F).
Optionally, baste the chicken with pan juices halfway through cooking for extra flavor and moisture.
3. Prepare the shallot & olive salad:
While the chicken roasts, heat 1 tbsp olive oil in a skillet over medium heat.
Sauté shallots until soft and lightly caramelized, about 5–6 minutes. Remove from heat.
In a mixing bowl, combine the sautéed shallots, sliced olives, capers, lemon juice, remaining olive oil, parsley, and thyme. Season with salt and pepper.
4. Assemble the dish:
Arrange roasted chicken on a serving platter.
Spoon the shallot & olive salad over and around the chicken.
Drizzle with any remaining pan juices from the chicken for extra richness.
5. Serve:
Serve warm with a side of couscous, roasted vegetables, or crusty bread.
Notes & Tips
For extra flavor, marinate the chicken in the spice rub for 2–3 hours or overnight.
Mix green and black olives for a more colorful and briny salad.
Can add a few sliced cherry tomatoes or roasted red peppers to the salad for extra Mediterranean flavor.
Nutrition information
Calories: 420 kcal
Protein: 32 g
Carbs: 5 g
Fat: 30 g
Fiber: 2 g