Sicilian Baked Olive Chicken

40 Min
pretty easy
4 People
Rating starstarstarstarstar
Golden roasted chicken with olives and tomatoes. Served with fluffy white quinoa and crispy kale chips.
1. Set oven to 250ºC.

Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 10-15 minutes or until tender. Drain and rinse.

2. Peel and quarter shallots. Toss in oven dish with tomatoes, drained olives, lemon juice and 1/3 cup olive oil.

3. Slash chicken down to bone. Coat with 2 tsp smoked paprika, 1 tbsp oil, salt and pepper. Place in oven dish. Roast for 25-30 minutes until chicken is cooked through.

4. Roughly chop kale leaves. Toss together with 1 crushed garlic clove, 1 tbsp oil, salt and pepper on a lined oven tray. Cook in oven for 4-5 minutes until crispy (see notes).

5. Divide quinoa, kale chips and chicken among plates. Spoon over blistered tomatoes, olives and pan juices.

- Dried herbs such as sage or oregano also work well on the chicken!

If you prefer to keep the kale fresh you can finely shred the leaves and toss through the quinoa instead.
- Cook the kale on the bottom shelf in the oven to prevent risk of the leaves burning.
White quinoa 1 packet (200g)
Shallots 2
Cherry tomatoes 1 bag (400g)
Sicilian olives 1 tub
Lemon 1/2 *
Chicken chops 4 pack
Kale 1/2 bunch *

* Ingredient also used in another recipe

From your pantry:
Oil (for cooking + olive), salt, pepper, smoked paprika, garlic (1 clove)