I was recently going through the special notebook I used to write down all the recipes for Simple French Paleo (imagine a kitchen diary with notes scribbled everywhere and dried bits of food smeared on the paper) and stumbled upon a recipe that didn’t make it into the final cookbook! As often happens in the creative process of a cook, I create a dish and as I test the recipe again to make sure it turns out as it should, I may add or remove ingredients along the way. I end up with several versions of the same dish and have to choose the one that will be published.
This Chicken Bake with Artichokes and Green Olives is too good to be left out! This is definitely one of my favorites and I am excited to share it with you all. The combination of artichokes, green olives, and garlic infuse a fragrant and mouthwatering flavor to this simple dish, reminiscent of Mediterranean cuisine. Serve it with a simple side dish of cauliflower rice for a complete wholesome meal.
This Chicken Bake cooks in a single dish and is perfect for batch cooking in larger quantities.
- 1 tablespoon extra-virgin olive oil + extra for greasing the dish
- 1 whole chicken, cut up (or replace with 2½ pounds of chicken thighs and/or drumsticks)
- 3/4 teaspoon sea salt
- 1 (14-ounce) can artichoke hearts, drained (about ½ pound)
- 1½ cups garlic-stuffed green olives (or replace with green olives and add 4 cloves of garlic, minced)
- 1 can full fat coconut milk
- 2 teaspoons dried tarragon
- Heat oven to 350° F. Set the rack in the middle of the oven. Grease the bottom of a baking dish with olive oil.
- Arrange chicken pieces in the bottom of the baking dish in a single layer. Drizzle with olive oil and season with salt.
- Arrange artichokes and olives around chicken. Pour coconut milk over all ingredients and sprinkle with tarragon.
- Bake, uncovered, until chicken is cooked through, about 60 to 75 minutes. Check seasoning and adjust salt to taste.
- Bon appétit!
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The recipe for thisChicken Bake with Artichokes and Green Olives has been shared on Paleo AIP Recipe Roundtable.
Do we cover the dish before placing it into the oven?
No, not necessary to cover the dish.
Thank you! I’ve been looking for a chicken recipe with artichokes and green olives and here it is! What do you think of using Herbs de Provence instead of just tarragon?
You know, you definitely can! It is actually a very good idea 🙂
Bonjour Sophie,
Il me semble que cette recette, fort appétissante, serait également parfaite pour l’Instant Pot, non ? Combien de temps de cuisson, d’après toi ?
Bonjour Nicole 🙂
Le poulet est une viande qui cuit assez vite, donc pas plus de 15-20 min maximum dans l’Instant Pot. Il faudrait faire sauter les morceaux de poulet avant d’entamer la cuisson cependant pour obtenir ce petit brun-doré sur la viande!
I always know your recipes will be successful! This one was amazing and so easy! I used chicken thighs, this will now be a regular recipe in my batch cooking.
Hello Jenny,
Thank you so much for your kind words 🙂
I made this dish today and it was amazing!!! Thank you sooooo much for such a wonderful recipe, sure didn’t feel like I was on a special diet. Awesome!!!!
Is there something we can use instead of coconut milk and still be AIP compliant? I’m coconut free.
Have you tried tigernut milk?
I made this yesterday and really love it. That sauce that is makes is heavenly.