OVEN BAKED CHICKEN WITH LEMON AND OLIVES

Hello,

It’s been ages since I’ve posted here on my JOURNAL. Most of you who follow know that all my energy has gone into my newsletter on SUBSTACK, where there are now 170 beautiful recipes, strategy guides, essays, travel guides, ideas for entertaining, and a wonderful community of readers who engage in my work. Join us—it’s a lovely place where I can be paid fairly and where you can count on new recipes arriving in your inbox each week. SIGN UP HERE.

Occasionally, I still plan to post a handful of recipes here for all to access. I understand that not everyone has time to read my weekly posts, and I’d still like you to be able to access my offerings. The best way to do that is via my books and classes. Today, I leave you my son’s favorite chicken dinner. You can read this recipe's whole (charming!) story here; the recipe is below.

I hope you enjoy!

xx SARAH

Oven baked chicken with lemon and olives

PREP TIME: 15 MINUTES

SERVES 4 TO 6

Really, it just can’t get simpler than this. Do yourself the favor of investing in and actually using your spices! The fresher the better, naturally, but don’t stress if your coriander and fennel seeds have been hanging around, they’ll still lend flavor here. Still, the lemons are the hero, so do not skimp on them. A note that the amount of oil you start with and the pan juices this dish yields will be influenced by how fatty your chicken thighs are. Adjust as needed.

SPICE BLEND:

1 1/2 teaspoons kosher salt

1 teaspoon freshly-cracked black pepper

1 teaspoon ground turmeric

1 teaspoon freshly cracked coriander seeds (or 1/4 teaspoon ground coriander)

1 hearty pinch fennel seed (optional)

CHICKEN:

4 bone-in chicken leg quarters (thigh and leg), about 2 1/2 to 3 lbs 

3 tablespoons extra virgin olive oil 

2 lemons, thinly sliced

6 cloves garlic

2 sprigs oregano

½ cup unpitted Castelvetrano olives (or other green olives)*

Flaky sea salt (such as Maldon), for finishing

Preheat the oven to 425 degrees and line a baking sheet with parchment paper. 

Combine the salt, pepper, turmeric, coriander, and fennel seed in a small bowl and rub them together. Season the chicken legs all over with the seasoned salt, patting on the skin. Toss the seasoned thighs, lemons, garlic, oregano, and olives in a bowl or a large heavy-duty resealable bag and toss well to coat the chicken quarters completely on all sides (refrigerate the chicken in the marinade overnight, for deeper flavor, if time allows. This is an easy and helpful make-ahead!). 

Transfer to the prepared tray, laying the chicken quarters skin side up; scatter the garlic, lemons, and olives among them, and drizzle any remaining marinade over the top (don’t leave any of the precious oil or flavoring behind!). Roast until golden brown and just cooked through but still juicy, 35 to 45 minutes, depending on the size of your thighs, turning the pan front to back once for even browning (an instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees). Serve warm with the pan drippings.

*unpitted olives hold their shape and flavor better. Serve them with a reminder to watch for pits. Or, use unpitted olives, adding them halfway through cooking.

*  images belong to Sarah Copeland, and should not be pinned or posted without attribution. *

Sarah Copeland