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Chicken Quarters with Shallots and Olive Salad

Chicken Quarters with Shallots and Olive Salad with capers, parsley, garlic & Italian seasoning on a serving platter
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 3 pounds bone-in, skin-on chicken leg quarters (thigh and attached drumstick)
  • 1½ teaspoons kosher salt
  • 2 medium shallots, thinly sliced
  • ⅓ cup extra-virgin olive oil
  • 1 cup pitted Castelvetrano olives, halved or quartered
  • 1 cup pitted Kalamata olives, halved or quartered
  • 3 tablespoons capers, drained
  • 1 cup parsley leaves, coarsely chopped
  • 1 garlic clove, minced
  • 1 teaspoon Italian seasoning
  • 1 tablespoon red wine vinegar
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste

Method

  1. Preheat the oven to 425°F.

  2. Pat the chicken dry with a paper towel. Season all over with the salt. Place the chicken on a rimmed baking sheet, skin side up, leaving the center of the sheet empty. Add the sliced shallots in a single layer to the center of the baking sheet. Drizzle the shallot and chicken with 2 tablespoons of the olive oil. Bake until the chicken is cooked through and the shallots are tender, 35 to 40 minutes.

  3. While the chicken is roasting, in a medium bowl, toss the olives, capers, parsley, garlic, Italian seasoning, red wine vinegar, and the remaining olive oil, until coated. Season with salt and pepper.

  4. To serve, transfer the chicken to a serving platter. Arrange the shallots on top of the chicken. Top with olive salad.


Note: If you would like the chicken to have a bit of char, when it’s done baking, set the broiler to high and cook until browned, about 3 minutes.