Chicken Quarters with Shallots and Olive Salad Delight

Chicken Quarters with Shallots and Olive Salad Delight

A delightful dish featuring tender chicken quarters infused with savory flavors and paired with a vibrant olive salad.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces chicken quarters Preferably organic or free-range for superior flavor.
2 pieces shallots, sliced Yellow onions can be a substitute if shallots are unavailable.
3 tablespoons olive oil Extra virgin olive oil is recommended.
1 cup mixed olives, pitted A mix of kalamata and green olives is suggested.
1 tablespoon lemon juice Fresh lemon juice is best.
to taste Salt and pepper Adjust according to preference.
for garnish to taste Fresh parsley, chopped

Method

Preparation

Preheat the oven to 375°F (190°C).
Pat the chicken quarters dry and season them generously with salt and pepper on both sides.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the sliced shallots and sauté for about 3–4 minutes or until they are soft and translucent.
Increase the heat to medium-high and place the seasoned chicken quarters, skin side down, into the skillet. Sear for about 5–6 minutes on each side until the skin is golden brown.
Transfer the chicken quarters to a baking dish and place them in the preheated oven. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken is baking, in a medium bowl, combine the pitted mixed olives, lemon juice, and chopped parsley. Toss gently to combine and adjust seasoning with salt and pepper as desired.
Once the chicken is done baking, arrange the quarters on a platter and serve alongside the olive salad.

Notes

Allow chicken to come to room temperature before cooking for more even cooking. Mind your meat: let your chicken rest for about 5 minutes after baking for juicier meat.