Yield
4 servings (serving size: 2 thighs and 1 1/2 tablespoons olive mixture)

Prep: 15 minutes; Cook: 25 minutes; other: 1 hour

We like using chicken thighs for this recipe because the meat is more flavorful and stands up to the robustness of the marinade. With a quick one-hour marinating period, this chicken dish received top ratings from our taste-testing panel, but you may marinate the chicken all day or overnight if you prefer.

How to Make It

Step 1

Combine first 10 ingredients in a large zip-top plastic bag. Remove 2 tablespoons marinade mixture; place in a small bowl, and stir in olives. Set aside.

Step 2

Add chicken to remaining marinade, tossing well to coat. Seal bag, and marinate in refrigerator 1 hour.

Step 3

Preheat oven to 450°.

Step 4

Remove chicken from marinade; discard marinade. Place chicken on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until done. Place chicken on a serving platter. Spoon reserved olive mixture evenly over chicken.

Oxmoor House Healthy Eating Collection

Ratings & Reviews