Introduction

Olive-brine chicken is a flavorful and tender dish that combines the salty tang of olive brine with juicy, crispy-skinned chicken thighs. Marinating overnight infuses the meat with a unique depth, while garlic, shallots, and lemon add bright accents. This comforting meal pairs beautifully with new potatoes or rice.

A white plate holds five pieces of golden-brown, crispy chicken thighs arranged closely. The chicken sits on a base of green olives and sliced yellow lemon rounds, which are scattered between and under the chicken. Fresh green herbs are sprinkled over the entire dish, adding texture and color. The plate is set on a white marbled surface with a green cloth beneath part of it. To the right of the plate, a fork and spoon with wooden handles rest on the plate edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg skin-on, bone-in chicken thighs

75g Nocellara olives, or any green olives, smashed, reserving 150ml brine from the jar

2 tbsp olive oil

4 garlic cloves, finely sliced

2 shallots, cut into rings

1 lemon, ½ juiced, ½ sliced

50g unsalted butter

Small handful of parsley, finely chopped

New potatoes or rice, to serve

Instructions

Step 1: Place the chicken thighs and olive brine into a freezer bag or baking dish, ensuring the chicken is submerged as much as possible. Cover and refrigerate overnight for at least 8 hours, up to 12 hours.

Step 2: Heat the olive oil in a heavy-based saucepan over medium-high heat. Remove chicken from the brine, shaking off excess liquid, and add the thighs skin-side down. Cook for 10–15 minutes until the skin is golden and crispy. Work in batches if needed.

Step 3: Flip the chicken thighs. Add the smashed olives, garlic slices, shallot rings, lemon slices, butter, and a good splash of water to the pan. Continue cooking for another 10–15 minutes until the chicken is fully cooked. Add water if the pan looks dry.

Step 4: Stir in the lemon juice, adjusting to taste. Season with salt and pepper as desired. Spoon the pan juices over the chicken and scatter with chopped parsley before serving.

Step 5: Serve hot with crushed new potatoes or rice for a complete meal.

Tips & Variations

Use different types of green olives if Nocellara aren’t available; just ensure you save the brine for marinating.

For extra flavor, add a handful of capers or a splash of white wine when cooking the chicken.

If you prefer a milder olive flavor, reduce the marinating time to 6 hours.

Try adding fresh thyme or rosemary for a herbaceous note.

FAQs

Can I use chicken breasts instead of thighs?

While chicken breasts can be used, thighs are preferable for this recipe due to their higher fat content and ability to stay juicy and tender after marinating and cooking.

Is it necessary to marinate overnight?

Marinating overnight allows the chicken to fully soak in the olive brine flavor and results in more tender meat. If short on time, marinate for at least 6 hours for good flavor infusion.