About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Nicole says

    5 stars
    I made the recipe it was great. The sauce at the end was a sticky, gross mess so I omitted it. It was probably because I didn’t have a glass or ceramic dish so I used a regular baking pan. You gotta use what you have, you know? But it’s great even without the additional sauce. The chicken was soooo good and perfectly cooked. This is my third recipe I’ve tried from this site, and the first one that came out delicious! (The others were okay.)

  2. Andee says

    5 stars
    I made this for the second night of Rosh Rosh Hashanah, it was a perfect 10 !!! I served it with yellow rice mixed with sautéed raisins (they plumb up) and slivered almonds. This is a keeper and I will defiantly be making it again soon. Thank you for such a great & easy recipe!

  3. Janah says

    5 stars
    Made this in the spring and everyone loved it! I plan to make it again for Rosh Hashana. I want to serve it with a rice or cous cous – any suggestions? The sauce was so good, I’d like to put it over something.

  4. Samantha says

    Hi,
    I am a big fan of your recipes! I have two questions. I made a recipe similar to this once and it also included capers and grapes. Do you think that would work here? Also, if I am making it for a holiday dinner can it be made ahead of time?

    • Tori Avey says

      Hi Samantha– the saltiness of the olives combined with capers would make the dish too salty. If adding capers, cut the olives down. Grapes would not really work here, I don’t think– hard to say without testing. You can make this ahead of time, but the dish has a crisp skin and making ahead will make the skin softer. No big deal, just won’t present as nicely.

  5. samantha says

    wondering if I could use capers instead of olives or omit that ingredient all together. or do you have another suitable substitution for a non olive fan?? otherwise looks delicious and perfect for the upcoming holiday.

    • Ashley at ToriAvey.com says

      Hi Samantha, Tori’s assistant Ashley here. You can omit the olives if you’d like. Capers would be a nice substitute, though I’d probably use less since their flavor is stronger than the ripe green olives.

    • Ashley at ToriAvey.com says

      Hi Bob, Tori’s assistant Ashley here. We have not made this recipe with red wine, so unfortunately I cannot advise.

    • Ashley at ToriAvey.com says

      Hi Bob, Tori’s assistant Ashley here. If you’d prefer to use lemons I say go for it!

  6. Angela says

    5 stars
    I ended up doing this with a whole chicken and cooked it in a slow cooker for 8 hours. It turned out absolutely amazing!

  7. Barry says

    Thought I followed all the directions, but wound up with nothing but burnt drippings stuck to the bottom of the dish. Should I have been basting with broth?

    • Ashley at ToriAvey.com says

      Hi Barry, Tori’s assistant Ashley here. I’m sorry that this dish didn’t work out for you. I’m not sure what went wrong as we’ve never had this issue. The dish should be covered for the first hour of cook time and then uncovered and cooked for an additional 15-30 minutes, basting periodically. If you decide to give it another go I would suggest adding a bit more broth if you find that it has evaporated after the first hour of cook time.

  8. Jean says

    4 stars
    made this with chicken breasts that were already cooked. made the olive marinade and baked it for the hour. made sauce with chicken broth, cornstarch and olive mixture from the breasts. had all over brown rice. So Tasty and Delicious! Will try it again marinating overnite. My husband gave it a four also.

  9. Anna says

    5 stars
    I made this recipe last night and it was excellent! Definitely including this in my cooking repertoire. Thank you.

    • Ashley at ToriAvey.com says

      Hi Devorah, Tori’s assistant Ashley here. You can try substituting chicken stock for the wine, though you may need a little extra cornstarch since alcohol cooks off faster than stock. Try as written first, then add additional cornstarch slurry as needed to thicken further.

  10. Joe zeitune says

    5 stars
    Dear Tori, I just tried this recipe and it is just
    Superb, I couldn’t resist and I earmark it right away as our next Rosh Hashana dinner. By the way I tried already several of your recipes and they are all succulent. Keep the good work Tori and May Hashem bless you.

  11. Tina says

    Hi Tori,
    I found this recipe on Pinterest and want to make for company
    Can I sear the chicken on top of the stove to brown…I have an electric oven:(
    Tina
    PS I think you are terrific

    • Tori Avey says

      Hi Tina 🙂 searing the chicken pieces might be difficult because the marinade has olive pieces, which will likely burn in a pan sear. But rest assured, the chicken will be great even without that final broiling step – it will get a little brown in the hot oven. The broil just browns it further. It will taste great with or without the broil, and you can remove the foil a bit earlier for even more browning in the oven. Enjoy!

  12. Noelani says

    5 stars
    This recipie is AMAZING! My husband said it was the best chicken he’s ever had and he doesn’t praise much.
    On another note I loved your intro story, I had the SAME EXACT saying I teased my parents with as a child only mine was “chicken and rice, chicken and rice, all we ever have is chicken and rice”. I am now so thankful I was raised on healthy homemade economical food!

  13. Sonja says

    5 stars
    Really good and easy. I prepared it the night before using simply 4 chicken legs, my husband put it in the oven the next day when I was out. I got home and food was almost ready. I struggle a bit with the olive sauce ‘cos to take out the fat actually meant to drain it but when I added the wine and 2 tbsp of water it looked fine. I served it with mashed potatoes and roasted garlicky beans. Next day I just put the two legs already with the olives in the oven to heat it up and came out great too.

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