Citric Acid Free Mediterranean Roast Chicken with Olives

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Citric Acid Free Mediterranean Roast Chicken with Olives

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Ingredients

4 servings

For the chicken

3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp fine sea salt, divided
1 tsp dried oregano
1 tsp dried thyme
½ tsp ground turmeric
¼ tsp ground ginger
1 lemon, zested and cut into wedges

For the vegetables

1 medium red onion, cut into 1-inch wedges
1 cup pitted kalamata olives
1 can (14 oz) artichoke hearts, drained and halved
Chef's tip
Choose canned artichoke hearts in water, not marinated.
4 garlic cloves, thinly sliced
2 tbsp apple cider vinegar

For serving

¼ cup fresh parsley, roughly chopped

Instructions

1
Preheat the oven to 425°F (220°C). Pat the chicken pieces completely dry with paper towels — dry skin is essential for browning.
2
In a small bowl, combine 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, the oregano, thyme, turmeric, ginger, and lemon zest. Rub this mixture all over the chicken pieces, coating both the skin and the underside.

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