Description
A refreshing and flavorful salsa made with citrus and olives, perfect for topping chicken or serving with sides.
Ingredients
Scale
- 1/4 cup olive oil
- 1 cup pitted green olives, halved
- 2 cloves garlic, thinly sliced
- 1 tablespoon orange zest
- 1 teaspoon lemon zest
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 orange, segmented
- 1 tablespoon fresh orange juice
- 2 teaspoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1/4 cup toasted pine nuts
- Salt to taste
- 4 boneless, skinless chicken thighs
- 3 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Toast the pine nuts: Place the pine nuts in a dry skillet over medium heat and cook for 3–5 minutes, stirring often, until they turn lightly golden and aromatic. Remove from heat immediately and set aside.
- In a skillet, combine the olive oil, olives, sliced garlic, orange zest, lemon zest, and crushed red pepper flakes. Warm over medium heat, stirring occasionally, until the garlic softens and becomes fragrant, about 3 minutes.
- Add the orange segments, orange juice, and lemon juice. Heat gently for 1 minute to warm the citrus.
- Remove from heat and stir in the parsley, basil, and toasted pine nuts. Season with salt and adjust the lemon juice to taste. Set aside.
- In a bowl, mix the chicken thighs with chopped garlic, olive oil, rosemary, thyme, smoked paprika, salt, and pepper. Toss to coat evenly, then cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and arrange the chicken in a single layer.
- Roast for about 25–30 minutes, or until the chicken reaches 165°F at the thickest point.
- Broil for 2–3 minutes if you’d like a lightly crisp surface.
- Remove from the oven and let the chicken rest briefly.
- Spoon the warm citrus olive salsa over the chicken. Serve with rice, couscous, roasted potatoes, or a fresh green salad.
Notes
- This salsa is best enjoyed fresh and can be prepared ahead of time before serving.
- Adjust the crushed red pepper flakes according to your heat preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with salsa
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg