Savory Chicken Quarters with Shallots and Olive Salad Delight

This Chicken Quarters with Shallots and Olive Salad is a delightful blend of Mediterranean flavors, perfect for a crowd-pleasing dinner.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Leg Quarters Substitute with chicken thighs if leg quarters aren't available.
1 tablespoon Kosher Salt Enhances the chicken's natural flavor.

For the Shallots

2 pieces Shallots Can be replaced with onions in a pinch.
2 tablespoons Extra-Virgin Olive Oil Any mild olive oil can be used instead.

For the Olive Salad

1 cup Castelvetrano Olives Green olives can substitute effectively.
1 cup Kalamata Olives Feel free to use any black olives as a swap.
2 tablespoons Capers Consider omitting for a less salty profile.
1/4 cup Parsley Leaves Basil can be an aromatic alternative.

For Flavoring

2 cloves Garlic Clove You can swap in garlic powder for ease.
1 tablespoon Italian Seasoning Use your favorite mix if preferred.
1 tablespoon Red Wine Vinegar Lemon juice can be used as a milder alternative.
Sea Salt and Black Pepper Season to taste.

Equipment

Oven
Rimmed Baking Sheet
Mixing Bowl

Method

Preparation Steps

Preheat your oven to 425°F (220°C).
Pat the chicken leg quarters dry with paper towels and season generously with kosher salt on both sides.
Slice the shallots and arrange them in the center of the baking sheet around the chicken. Drizzle the shallots with extra-virgin olive oil.
Roast for 35-40 minutes until the chicken is golden brown and internal temperature reaches 165°F (75°C).
Prepare the olive salad in a mixing bowl by combining olives, capers, parsley, garlic, and Italian seasoning. Drizzle with remaining olive oil and red wine vinegar, then season with salt and pepper. Toss well.
Once chicken is cooked, transfer to a platter with shallots on top and spoon the olive salad over the chicken quarters.
Broil the chicken for about 3 minutes for extra crispiness.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze chicken and salad separately for longer storage.

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