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
- Mix ingredients for marinade or use food processor to combine.
- Marinate chicken for 2 hours.
- 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.
- Place chicken in large cast iron pan, sprinkle olives, thyme, lemon quarters, and cauliflower over the top of the chicken.
- Pour remaining marinade over top of chicken and vegetables.
- Cover cast iron pan with top or aluminum foil.
- Place pan on grill top on fire.
- 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.