Cast Iron Chicken & Olives

One of my favorite recipes of all times involves chicken, kalamata olives, and a honey sauce.  Over the years, I have played with the ingredients and landed on what I love as a go-to one pot meal that is quick and super delicious.  

During this trip around the country, I am challenging myself to cook as much as I can over an open fire.  This dish can easily be done in an oven at 400, but if you’re up for the challenge, join me in making this a campfire favorite.

4 Chicken Legs with Thighs
1 Cup Cauliflower Flowerets
10 of Your Favorite Olives (My are the Castelvetrano variety)
1 Quartered Lemon (use same as for zest and juice)
1/2 Thinly Juliened Red Onion
2 Sprigs of Thyme or Rosemary

1/2 Cup Olive Oil
1/2 Cup Honey
1/4 Cup Apple Cider Vinegar
1 Tbsp Minced Rosemary or Thyme
1 Minced Shallot
Zest and Juice of 1 Lemon
Sea Salt and Pepper


  1. Mix ingredients for marinade or use food processor to combine.
  2. Marinate chicken for 2 hours.
  3. Prepare fire for roasting.  Typically to achieve optimal temperature of 400, you will want to start the fire a good 30-45 minutes before roasting.
  4. Place chicken in large cast iron pan, sprinkle olives, thyme, lemon quarters, and cauliflower over the top of the chicken. 
  5. Pour remaining marinade over top of chicken and vegetables.  
  6. Cover cast iron pan with top or aluminum foil.
  7. Place pan on grill top on fire.
  8. Cook for 30 minutes, uncover and cook another 15-30 minutes.

If using an oven, preheat to 400 and cook for 30 minutes covered and another 15 uncovered.