Chicken Quarters with Shallots and Olive Salad
This dish is a flavorful and elegant way to prepare chicken quarters. The combination of caramelized shallots, briny olives, and a light vinaigrette creates a balanced dish that is both comforting and vibrant. Perfect for a weeknight dinner or a special occasion, this recipe brings Mediterranean-inspired flavors to your table.
Ingredients
For the Chicken:
4 bone-in, skin-on chicken quarters
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp dried oregano
½ tsp crushed red pepper flakes (optional)
4 shallots, peeled and halved
4 cloves garlic, minced
1 cup low-sodium chicken broth
½ cup dry white wine (optional, or substitute with more broth)
2 tbsp unsalted butter
For the Olive Salad:
1 cup mixed olives (green and black), pitted and chopped
1 tbsp capers, drained
1 small shallot, finely diced
1 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
½ tsp dried oregano
¼ tsp black pepper
Instructions
1. Prep the Chicken:
Preheat your oven to 400°F (200°C).
Pat the chicken quarters dry with a paper towel.
In a small bowl, mix salt, pepper, paprika, garlic powder, oregano, and crushed red pepper flakes.
Rub the seasoning mix evenly over the chicken.
2. Sear the Chicken:
Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken quarters, skin-side down, and sear for 4-5 minutes until golden brown.
Flip the chicken and sear for another 3 minutes.
Remove chicken from the pan and set aside.
3. Cook the Shallots & Bake:
In the same skillet, add shallots and cook for 2-3 minutes until lightly caramelized.
Add minced garlic and cook for another 30 seconds.
Pour in chicken broth and wine (if using), scraping the bottom of the pan to deglaze.
Return the chicken quarters to the skillet, skin-side up.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the internal temperature reaches 175°F (80°C).
Remove from oven, add butter, and spoon the pan sauce over the chicken.
4. Make the Olive Salad:
While the chicken is baking, mix chopped olives, capers, diced shallot, parsley, lemon juice, olive oil, oregano, and black pepper in a bowl.
Let it sit for at least 10 minutes to allow the flavors to blend.
5. Serve:
Plate the chicken quarters with the shallots and pan sauce.
Spoon the olive salad over the top and serve immediately.
Nutritional Information (Per Serving – Based on 4 Servings)
Calories: ~520 kcal
Protein: ~40g
Carbohydrates: ~10g
Fat: ~35g
Saturated Fat: ~10g
Fiber: ~2g
Sodium: ~900mg
Cooking Time:
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: ~1 hour
FAQs
1. Can I use boneless chicken?
Yes, but the cooking time will be shorter. Boneless chicken thighs will take about 25-30 minutes at 400°F.
2. What can I serve with this dish?
This dish pairs well with roasted potatoes, couscous, quinoa, or a simple green salad.
3. Can I make this ahead of time?
Yes! The olive salad can be made a day ahead, and the chicken can be seasoned in advance. Reheat gently to avoid drying out
4. Can I use different olives?
Absolutely! Use any olives you prefer—Castelvetrano, Kal amata, or even a mix for more complexity.
5. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skill