So when your friend the BESTSELLING AUTHOR and all around awesome chick Allison Winn Scotch asks you for your best easy recipe and wants a link to it, what else are you going to do but drop it in your blog? (That’s a rhetorical question, in the event you are far smarter than I am and have a better idea.) Okay, so this chicken is TO DIE FOR. If I could have fit it in the title line, I’d call it


I know, you don’t believe me. I didn’t believe my stepmom when she swore the very same thing, but I type here before you in humility and admit that I WAS WRONG. If you absolutely detest, like want-to-puke-when-you-smell-them olives, you can just scrape them off the top and all you will taste is salty deliciousness.

Seriously, this chicken KICKS ASS. And it contains THREE WHOLE INGREDIENTS. I know, you love me already.

The 3 ingredients:

  • A bunch of chicken thighs (bone in and skin on, which is nastier than hell in theory but trust me I’ve tried to use boneless skinless and it is NOT THE SAME)
  • A big jar of olives (green, black, pimento or not… this is YOUR chicken, not mine), all chopped up nice and pretty
  • Garlic salt (Or not. If you don’t have it, screw it. I like my recipes like I like my men: accommodating. It’ll still taste amazing, just less garlicky.)

olive chicken

*I did not make this chicken but this is what it will look like, I promise. I like my olives chopped but apparently you don’t even have to chop them! Score! 

Preheat your oven to 325 degrees. Arrange the thighs in a pan. They can be touching or not; nobody here judges. Dump the olives–juice and all–over the chicken. Sprinkle with garlic salt if you have it. Cover with foil and bake for one hour. Relax and read a book or watch Ellen or play Scramble with Friends. If your kids bug you, remind them that you are VERY BUSY COOKING. After the first hour is up, remove the foil and bake another hour. Take a nap, rearrange your sock drawer or make some rice or potatoes and a salad to go with the chicken. Remove from the oven after the second hour is up and serve. (If skin grosses you out, just pull it off. Skin grosses me out BUT I EAT THIS STUFF because it is like bacon, but better.) Bask in the joy that is YOUR ENTIRE FAMILY LICKING THEIR PLATES AND TELLING YOU HOW AMAZING YOU ARE.

The end. And you’re welcome.