Old Country Buffet's Copycat Baked Chicken And Olives

Old Country Buffet's Copycat Baked Chicken And Olives


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A baked chicken recipe that's easier and more flavorful than the delicious version from Old Country Buffet. This mix of chicken and olives makes the perfect combination.

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

4 servings


  • 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.

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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.

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