Spiced Chicken with Nocellara Walnut Vinaigrette

This simple spiced chicken is a super easy and scrumptious dinner made by roasting overnight-marinated bone-in, skin-on chicken thighs, then pairing with an earthy nocellara green olive walnut vinaigrette. Serve it with your desired sides, either rice, pasta, bread or just some roasted vegetables.
Grown in Castelvetrano, Sicily, Nocellara olives are picked young and cured in lightly salted brine, giving them their beautifuly bright green colour as well as their mild, buttery, meaty flavour.

	Nocellara Walnut Vinaigrette
5 / 1 kg Chicken thighs bone-in, skin-on 60 ml Olive oil 1 tbsp Lime juice 1 tsp Smoked paprika 1 tsp Sweet paprika 1 tsp Pul biber pepper flakes 1 tsp Coriander ½-¾ tsp Sea salt ½ tsp Freshly milled black pepper Thyme sprigs	50 g Nocellara green olives ©angiesrecipes, sliced 70 g Walnuts, toasted and roughly chopped 15 g Chives, chopped 15 g Flat parsley, chopped 2 Garlic cloves, minced 120 ml Extra virgin olive oil 60 ml Red wine vinegar Sea salt and pepper

Marinate chicken thighs with olive oil, lime juice, paprika, pul biber, coriander, salt, and pepper, tossing to coat. Cover and leave in the fridge to marinate overnight.
For the vinaigrette, combine sliced olives with chopped walnuts, chives, parsley, garlic, extra virgin olive oil, and red wine vinegar in a medium bowl. Season with salt and pepper and let sit for 30 minutes.
Preheat oven to 200C/400F. Place a few thyme sprigs at the bottom of your baking dish.
Place the chicken thighs directly on top along with the mariande. Roast for 40-45 minutes in the middle of hot oven until golden brown and cooked through. Spoon some vinaigrette on top and serve with the remaining on the side.

26 comments:

Ananka 6/5/25 12:34: Looks good. I like the sound of the Vinaigrette :-D
ellie 6/5/25 13:04: I am always looking for new vinegarettes! Lovely dish!
Anonymous 6/5/25 13:05: ...Angie, you create culinary masterpieces!
Caitlin'nMegan 6/5/25 13:05: Looks so yummy! Thanks so much!
DEZMOND 6/5/25 13:16: There are so many different kinds of olives around the world. I do not like them myself for some reason.
eileeninmd 6/5/25 14:20: Looks delicious Angie! Thanks for sharing.
Take care, have a great day!
Lola Martínez 6/5/25 14:44: Ese pollo es de lo más sabroso, también yo cocino mucho esta carne.
Jeff the Chef 6/5/25 15:16: Looks delicious. I love the idea of marinading the chicken overnight. And I love walnuts!
Breathtaking 6/5/25 16:03: Hello Angie :)
It looks delicious. Today my daughter experimented with grilled chicken legs, boned, with pasta, dates, and peanuts, and we both enjoyed it, so I'm sure I would enjoy your dish.
Anonymous 6/5/25 16:11: Yummy -Christine cmlk79.blogspot.com
Pam 6/5/25 17:20: Great seasonings and the chicken looks perfectly cooked.
JoAnna 6/5/25 18:27: I like olives, yummy.
DeniseinVA 6/5/25 19:08: I have been enjoying catching up on all your recipes Angie. Thank you for sharing so many wonderful ones.
Bill 6/5/25 20:22: Sounds and looks good.
roentare 6/5/25 23:13: This easy spiced chicken recipe features marinated chicken thighs roasted to perfection and paired with a flavorful Nocellara olive and walnut vinaigrette. Serve with rice, pasta, bread, or roasted vegetables for a delicious, simple meal.
Cooking Julia 6/5/25 23:49: This chicken looks yummy!
J.P. Alexander 7/5/25 00:44: Gracias por la receta. Tomó nota. Te mando un beso.
Ben | Havocinthekitchen 7/5/25 01:20: What a hearty yet light dish, and this walnut olive Vinaigrette sounds particularly great!
Brian's Home Blog 7/5/25 01:21: That looks really, really good!
Margaret D 7/5/25 11:56: Sounds and looks good, Angie.
David M. Gascoigne, 7/5/25 13:07: It looks wonderful and I bet it tastes wonderful too.
Anonymous 7/5/25 13:52: I love Nocellara olives so I know I will love this dish. One estate in Sicily was in the news for poor labour conditions a few years back. Something that stuck in my mind as we had just been to Sicily.
Tandy (Lavender and Lime)
Anne in the kitchen 7/5/25 15:19: Oh yes! This looks delicious and like something we would really enjoy.
Lowcarb team member 8/5/25 00:15: That looks a delicious plate of food.

All the best Jan
My name is Erika. 8/5/25 14:47: This looks great, I don't really know much to do with chicken other than to grill, bake or roast it. That sauce sounds amazing.
Anonymous 8/5/25 21:05: I have never heard of Nocerella green olives, but they look quite a bit like Castelvetrano. I’m sure I could use those instead. This looks insanely good, and she. Thanks! David (C & L).