Crispy Baked Herb Chicken with Olives and Capers

So this chicken dish took me by surprise. I made it a couples of weeks ago when I was preparing to head out of town. Whenever I’m about to leave town, I try to be strategic about what I make. This means prioritizing fresh ingredients that will perish before I get back and using things that I have on hand to avoid extra trips to the grocery store. I try to keep a can of green olives around because they usual come in handy for instances like this and I had a couple of shallots left over from another meal. I decided to defrost the hindquarters from Belcampo that I had in the freezer. 

I’m not usually a fan of chicken that has not been marinated for at least 6 hours. In my experience, marinated chicken > non-marinated always. Oh how this recipe proved me wrong. I was SO happy with the flavor that it delivered. Furthermore, the texture blew me away. I mean, who doesn’t love crispy chicken? The best thing about this dish is that it’s not deep fried in any gross hydrogenated oils. It plays on the natural fattiness of the chicken and delivers amazing richness. 

The only thing I would do differently with this recipe is to cook it in a larger pan with veggies and potatoes beneath. I can only imagine how amazing it would have been to have some nice crispy potatoes and brussels ready all at the same time. 

I hope you enjoy this recipe as much as I do. It takes about an hour but most of that time is hands off and it’s well worth it. 

Crispy Baked Herb Chicken with Olives and Capers
Delicious crispy oven chicken.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 3 Bone-in, skin-on chicken thighs (I used 3 hindquarters)
  2. 1/4 cup gluten-free flour (I used 2T almond meal + 2T arrowroot) *
  3. salt
  4. papper
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. 2 Shallots
  8. 1/4 C green olives (or more)
  9. 2 T capers
  10. 1 T dried thyme
  11. 1 T fennel seed
  1. Preheat over to 400 degrees
  2. Pat chicken dry
  3. Whisk together flour, salt, pepper, garlic and onion powder
  4. Dredge chicken though and place in pan, skin side up
  5. Sprinkle with salt, pepper, thyme, and fennel
  6. Shallots, capers, olives and garlic in pan
  7. Cook for 25 minutes
  8. Use a spoon to scoop up a bit of chicken broth and sprinkle it over the top of the chicken
  9. Cook for another 30 minutes until skin is crispy
  1. *Use a flour of your choice! If you're not grain or gluten free, sub for regular unbleached flour.
Girl With the Hipster Glasses

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