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Chicken with Warm Olive Salsa

Chicken with Warm Olive Salsa

The Chicken with Warm Olive Salsa recipe brings together tender roasted chicken and a citrusy, herb-packed topping that feels both comforting and refreshing. This dish leans into Mediterranean-inspired flavors while remaining simple enough for weeknight cooking. By warming the olives with garlic, citrus zest, and toasted pine nuts, you create a vibrant sauce that complements the savory herbs on the chicken.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4 Servings

Equipment

Ingredients
  

Warm Citrus Olive Salsa:

  • 1/4 cup olive oil
  • 1 cup pitted green olives halved
  • 2 cloves garlic thinly sliced
  • 1 tablespoon orange zest
  • 1 teaspoon lemon zest
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 orange segmented
  • 1 tablespoon fresh orange juice
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1/4 cup toasted pine nuts
  • Salt to taste

Herb-Roasted Chicken:

  • 4 boneless skinless chicken thighs
  • 3 cloves garlic finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions
 

Toast the Pine Nuts:

  • Place the pine nuts in a dry skillet over medium heat.
  • Cook for 3–5 minutes, stirring often, until they turn lightly golden and aromatic.
  • Remove from heat immediately and set aside.

Make the Warm Citrus Olive Salsa:

  • In a skillet, combine the olive oil, olives, sliced garlic, orange zest, lemon zest, and crushed red pepper flakes.
  • Warm over medium heat, stirring occasionally, until the garlic softens and becomes fragrant, about 3 minutes.
  • Add the orange segments, orange juice, and lemon juice. Heat gently for 1 minute to warm the citrus.
  • Remove from heat and stir in the parsley, basil, and toasted pine nuts.
  • Season with salt and adjust the lemon juice to taste. Set aside.

Prepare the Herb Chicken:

  • In a bowl, mix the chicken thighs with chopped garlic, olive oil, rosemary, thyme, smoked paprika, salt, and pepper.
  • Toss to coat evenly, then cover and refrigerate for at least 1 hour or overnight.

Roast the Chicken:

  • Preheat the oven to 425°F.
  • Line a baking sheet with parchment paper and arrange the chicken in a single layer.
  • Roast for about 25–30 minutes, or until the chicken reaches 165°F at the thickest point.
  • Broil for 2–3 minutes if you’d like a lightly crisp surface.
  • Remove from the oven and let the chicken rest briefly.

Serve:

  • Spoon the warm citrus olive salsa over the chicken.
  • Serve with rice, couscous, roasted potatoes, or a fresh green salad.
Keyword #northeastnosh #mediterraneanchicken #warmolives #olivesalsa #roastedchicken #olivechicken #comfortfood #food #foodie
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