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This Herb Roasted Chicken with Warm Olives and Citrus is quick, easy and loaded with Mediterranean flavours. The chicken is marinated in a combination of fresh herbs, garlic and spices before being roasted to perfection. Paired with a delicious warm olive and citrus salsa situation, it’s easy enough for a weeknight and fancy enough for a special occasion. Plus, it just so happens to be gluten-free, Whole30 and Paleo-friendly.

Ingredients Needed for the Herb Roasted Chicken with Warm Olives and Citrus
- Chicken Thighs: I used bone-in and skin-on chicken thighs but you can substitute any part of the bird you like (breast, leg, quarters, wings). You can also roast a whole chicken if preferred. If so, I recommend spatchcocking the chicken so you expose more surface area and speed up the cooking time.
- Fresh Herbs: I strongly recommend you try to source fresh herbs here. The colour and flavour will give the chicken and sauce a completely different flavour than dried. For the chicken, I like to use woodsy herbs like rosemary and thyme. You can use a combination of the two, as listed in the recipe, or just use whichever one you like or have on hand. You can add some finely chopped fresh sage or oregano.
For the warm olives and citrus, I like to add some finely chopped fresh parsley and basil to compliment the Mediterranean flavours in the dish. You can substitute fresh chives or fresh oregano as well. - Smoked Paprika: For colour and smoky flavour, use a high-quality smoked paprika. Look for Spanish ones that comes in small metal tins. La Chinata and La Dalia are both great. Note: smoked paprika comes in three distinct profiles: sweet, spicy and bittersweet. If you don’t want the chicken to be spicy, make sure you use either a sweet or bittersweet smoked paprika.
- Fresh Orange: You’re going to use the entire fruit here. Zest, juice and segments. Start by zesting the orange, then use a sharp knife to segment it and finally squeeze out as much of the residual juice left in the core of the fruit. You can also try this recipe with fresh grapefruit for a slightly bitter flavour profile.
- Fresh Lemon: You’ll need both the zest and juice of the lemon. As with the orange, start by zesting the lemon and then slice it in half so you can squeeze out the juice. You can also substitute fresh lime for a slightly different flavour profile.
- Castelvetrano Olives: I love the colour, texture and flavour of Castelvetrano olives. They have a bright green and firm flesh with a briny flavour that isn’t overly salty. Do yourself a huge favour and try to buy pitted Castelvetrano olives. It will save you a lot of time and will make for a much nicer presentation. You can substitute other varieties of olives, such as Kalamata or Manzanilla, but the flavour will likely be more salty so just keep that in mind when tasting the finished sauce.
- Crushed Red Pepper Flakes: For a bit of heat, I like to add some crushed red pepper flakes to the olives and citrus. You can also substitute thinly sliced fresh chili peppers or add a spoonful of Calabrian chilis packed in oil for even more flavour. Or you can just omit the chili peppers altogether for a mild version.
- Garlic: You’ll need some finely chopped garlic for the chicken marinade and thinly sliced garlic for the warm olives and citrus. As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much!


Why You’ll Love This Recipe
If you love Mediterranean flavours, you’ll love this Herb Roasted Chicken with Warm Olives and Citrus. It’s loaded with fresh herbs, garlic, olives, orange and lemon. It’s comforting and delicious, but also very light and refreshing. It also happens to be gluten-free, Whole30 and Paleo but you’d never guess it.


Recipe FAQs
Can I use a whole chicken instead of thighs?
Absolutely! You can make this recipe with a whole chicken or substitute any other part of the bird you like, such as drumsticks or breasts. Just note that the cooking time will be longer if using a whole bird. Also, if using a whole bird, I recommend spatchcocking it (remove the backbone) first. You can follow my instructions for spatchcocking a chicken here. This will increase the surface area, allowing the chicken to get a more even browning all over, and will speed up the cooking time.
Do I need to marinate the chicken?
For best results, let the chicken marinate in the herbs and garlic for at least 1 hour or overnight for even more flavour. However, if you’re very short on time, you can skip the marinating time and go straight into roasting the chicken. You will still develop plenty of flavour during roasting process.
What type of olives should I use?
I think Castelvetrano olives work best here because of their texture, flavour and colour. However, you can substitute Kalamata or Manzanilla olives if preferred.
Can I Make this Recipe In Advance?
You can marinate the chicken up to 24 hours in advance but for best results I recommend roasting it fresh before serving. The warm olives and citrus take less than 10 minutes to prepare and also tastes best when served fresh.
Can I Use a Grill?
Yes! For even more flavour, try grilling the chicken on a Traeger Grill. I recommend setting the heat to 450F and cooking it until the thickest part of the thigh registers 180F. If cooking chicken breast, cook the meat until the thickest part registers 160F. If using a gas or charcoal grill, cook the chicken over direct medium heat and flip it regularly to prevent burning.

Substitution Ideas
- Chicken: You can use any part of the chicken or roast a whole bird if preferred. You can also substitute with Cornish hens or turkey. Just keep in mind that cooking times will vary.
- Olives: Use capers or artichoke hearts if olives aren’t your thing.
- Citrus: Swap out orange and lemon for blood orange, grapefruit, or lime for a different flavour profile.
- Herbs: If you must, you can substitute dried herbs; just reduce the listed quantity by half.
Serving Suggestions
- Serve with roasted vegetables like carrots, parsnips, or Brussels sprouts for a hearty meal.
- Pair with creamy mashed potatoes or roasted potatoes.
- A bitter arugula salad with a lemon juice also makes an incredibly easy and delicious side dish.


Herb Roasted Chicken with Warm Olives and Citrus
Ingredients
For the Warm Olives and Citrus:
- ¼ cup extra-virgin olive oil
- 1 cup pitted Castelvetrano olives, sliced in half
- 2 cloves garlic, thinly sliced
- 1 tablespoon orange zest
- 1 teaspoon lemon zest
- ¼ teaspoon crushed red pepper flakes, optional
- 1 orange, segmented, plus 1 tablespoon fresh orange juice
- 2 teaspoons lemon juice, plus more as needed
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh basil
- Kosher salt, to taste
For the Herb Roasted Chicken:
- 4 bone-in and skin-on chicken thighs, around 1.5 pounds, substitute 2 chicken quarters
- 3 cloves garlic, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
Instructions
For the Warm Olives and Citrus:
- In a frying pan, combine the olive oil, olives, orange zest, lemon zest, garlic, and red pepper flakes. Place the pan over medium heat and cook, stirring, until the garlic is sizzling and fragrant, around 3 minutes. Add the orange segments, orange juice and lemon juice and cook, gently stirring, until the orange segments are warmed through, around 1 minute. Remove the pan from the heat, add the parsley and basil and stir through to combine. Taste the salsa for seasoning and adjust with salt and lemon juice as desired. Set aside until ready to serve.
For the Herb Roasted Chicken:
- In a bowl, combine the chicken thighs, garlic, olive oil, rosemary, thyme, paprika, salt and pepper and toss well to coat. Cover and refrigerate the chicken for 1 hour to overnight.
- Preheat the oven to 425F.
- Place the chicken, skin side-up, onto a sheet pan lined with parchment paper, transfer it to the oven and cook, undisturbed, until the thickest part of the chicken reaches 180F, around 35 minutes. Baste the chicken with the rendered juices, switch the oven setting to broil and continue cooking the chicken, skin side-up, until the skin is golden brown and crispy, 2 to 3 minutes. Remove the chicken from the oven and serve with the Warm Olive and Citrus Salsa and a side of arugula.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.

About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
Hello Chef, I love all the ingredients so I printed the recipe for 16 people. I will make this for a party. I’m having in February and will serve it with rice. Wish me luck.
T
I made this. It was delish. I used Kalamata olives instead of the green. It was so tasty and fairly easy, just a few steps but easy enough to prep earlier. I’m going to make it again for guests. Oh, made it with sweet potatoe mash.
So good.
I made the Roasted Herb Chicken with warm Olive and Citrus salsa. It was sensational