Old Country Buffet's Copycat Baked Chicken And Olives
Serving Size / Yield
- 1 small jar of green olives
- 1 can of black olives - drained.
- 3 - 4 chicken leg quarters
- 1 small bunch fresh thyme
- 1 tsp. kosher salt
- Pepper to taste.
Preheat oven to 350 degrees. Salt and pepper cleaned and dried chicken pieces. Add chicken to a large pot or pan. Drain green and black olives. Sprinkle olives over and in-between chicken pieces. Season with a dash more pepper and add thyme. Roast uncovered for an hour and a half. If you use white meat, reduce time to about an hour. It’s finished when chicken juices run clear (no red) when pierced with a knife or fork. Skin-on chicken will render more fat, so you may need to skim off some of it.Otherwise, serve and enjoy.