Chicken Quarters with Shallots and Olive Salad

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  3 lbs Chicken Thigh, Bone-In, Skin-On
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  1.5 tsp 1½ teaspoons kosher salt
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  2 Shallot(60g)
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 cup Olives, Green, Canned, Pitted
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  1 cup Olives, Black, Canned, Pitted
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  3 tbsp Capers, Canned, Drained
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  1 cup Parsley, Fresh
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  1 Garlic(3g)
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  1 tsp Italian seasoning
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  1 tbsp Vinegar, Red Wine
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  Sea Salt, To Taste
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  Freshly Cracked Black Pepper, To Taste

Instructions

1. 1Pat the chicken quarters dry with paper towels and season generously all over with the kosher salt and Italian seasoning.
2. 2Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches if needed, place the chicken skin-side down and cook for 6–8 minutes until the skin is golden brown and crispy, then flip and cook for another 4–5 minutes until the second side is golden brown.
3. 3Add the sliced shallots to the skillet around the chicken, drizzle with additional olive oil, and cook over medium heat for 12–15 minutes, stirring the shallots occasionally, until they are tender and the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh without touching bone.
4. 4While the chicken cooks, combine the green olives, black olives, capers, minced fresh garlic, chopped fresh parsley, and red wine vinegar in a medium bowl. Drizzle with remaining olive oil, toss gently to coat, and season with sea salt and freshly cracked black pepper to taste.
5. 5Remove the skillet from heat and let the chicken rest for 3–5 minutes.
6. 6Divide the chicken quarters and cooked shallots evenly into 6 airtight containers while still warm.
7. 7Spoon the olive salad evenly over each container, dividing the mixture and its juices equally among all six portions.
8. 8Seal the containers and refrigerate for up to 4 days.