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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  1. Kelsey says

    5 stars
    This was an amazing find! I’m a huge olive fan and have been blanking on ideas to dress up chicken. This recipe will definitely be a frequent go-to. Thank you for sharing 🙂

  2. Mary says

    The only change I made because I like a browned and crispy skin-at step 6 above, I removed chicken from the pan to get the drippings. Once drippings in the saucepan, I put the chicken back in the 9×13, cranked up the oven to 400 degrees while I was making the sauce and maybe a little longer.
    Resulted in browned crispy chicken (olives a little shrively, but not bad). We and our guests really enjoyed it!
    Thank you for the recipe and congratulaions on the new arrival!

  3. natalie schwartz says

    Hi, just to let you know, I am not able to print the recipes in your Rosh Hashana menu,the Mediterranean Chicken nor the date cookies.Can you direct me on how to get them? Thanks Natalie

    • Tori Avey says

      Hi Natalie! Which device/browser are you using? There is a big Print Recipe button on all of my recipes just above the ingredients on the recipe card, which should automatically create a print version. Let me know if that doesn’t work for you, I can help you troubleshoot if you’re still having issues.

  4. Christine says

    5 stars
    I made this last year and it was a hit with my hubby and a friend. I will be making it again during Passover this year.

  5. Kevin Trom says

    5 stars
    Seriously this is one of the best chicken recipes ever! I’m 62 and I made this with a chicken my wife and I raised yes we raised 30 broilers and this is by far one of the best. I have my mothers chicken cacciatore recipe from a cookbook from back in the late 50’s and I love it but this is as good as that. Different in some ways but really good. Thank you Kevin

  6. Davida Charpak says

    Dear Tory,

    I made your crunchy sweet broccoli salad . It was a hit except I didn’t get to eat any of it on the second day as my husband ate it all up.

  7. Jacq says

    Hello! This looks delicious and I can’t wait to try it. If I am making this on Friday, but going to serve it on Saturday, would you suggest making the sauce as directed and pouring onto the chicken before refrigerating and then reheating the whole dish as one the next day?

    • Tori Avey says

      Hi Jacq, I would make everything and store the chicken covered in a dish, with the sauce stored separately in another covered dish. Reheat both and combine the chicken with the sauce just before serving. This way the chicken won’t become soggy and will retain the nicely browned skin.

  8. Beth Handa says

    Hi-this looks like?e a wonderful recipe for Passover. How do you think it would turn out with boneless -skinless chicken breast?

  9. Rebecca says

    I bought agave for another one of your recipes and also want to make this Mediterranean olive chicken dish. Can I substitute agave for the honey in this dish and if so how much?

  10. Karen says

    5 stars
    Hi Tory,
    I had made this dish a few times and it is always a hit. I have a quick question (I hope you read this before Passover!) How do you think this dish would turn out with boneless chicken breasts and thighs?

    • Tori Avey says

      Hi Karen, I think it would be good– but the cooking time will need to be much shorter. Boneless breasts and thighs cook a lot faster, and especially if they’re skinless they can turn out dry if you overcook them. I don’t have an exact timing for you, but around 12-15 minutes on each side (24-30 minutes total) should do it. You can broil them a little at the end to brown them. Good luck!

    • SisterSpooky says

      Cut it up into pieces and it should cook pretty much the same. Just check the longest cooking pieces to make sure they’re done before you serve them. 😉

  11. Jennifer Fish says

    5 stars
    This was really terrific. Used skinless chicken thighs. Covered them in foil with the slits for an hour, then took the top off and dusted it with paprika for color. While that was finishing in the oven, I steamed some organic broccoli, and topped it with lemon zest and a bit of meyer’s lemon juice. Reduced the chicken drippings as recommended, adding a bit of corn starch/water mixture along with the wine. Served chicken on top of chicken quinoa, and added a crusty piece of bread and it was delicious! Thanks for the recipe!

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