Chicken With Roast Lemons And Green Olives Recipes

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ROASTED CHICKEN WITH OLIVES, LEMON, AND GARLIC



Roasted Chicken with Olives, Lemon, and Garlic image

Think there's no way to improve upon perfectly roasted chicken? Think again. At Herbsaint we would have to appoint someone to guard the pans while these birds cooled, or they would all end up wingless! In this recipe, the addition of rosemary, garlic, lemon, and olives perfumes the meat and suggests a world of accompaniments: steamed artichokes, just-cooked angel hair pasta, fluffy couscous, a salad of pungent greens with crusty bread for sopping up the juices. When it comes to wine, consider serving a rosé or a white from the Rhone valley.

Yield makes 4 servings

Number Of Ingredients 9

1 chicken (2 1/2 to 3 pounds)
2 lemons, zested and quartered
12-15 garlic cloves, crushed and peeled
3 tablespoons olive oil
Salt and pepper
Crushed red pepper flakes
6-8 sprigs rosemary (strip half the sprigs of their leaves and chop coarsely)
1 medium onion, peeled and cut into 8 wedges
1 cup pitted kalamata or picholine olives, or a combination of both

Steps:

  • Preheat the oven to 450°F. Place a 13 × 9-inch roasting pan in the oven.
  • Rinse the chicken and use paper towels to pat it dry, inside and out. Squeeze 1 of the lemon quarters over the skin and rub the juice around with your fingers. Using your fingers to gently separate the skin from the breast, place a couple of the garlic cloves and some of the lemon zest under the skin of the breast on each side. Let it sit about 10 minutes, then pat the bird dry again, rub the skin with 2 tablespoons olive oil, and season with the salt, pepper, red pepper, and some of the chopped rosemary. Make an incision on the inside of each thigh and insert a garlic clove. Place 3 of the garlic cloves in the cavity, along with the rosemary sprigs and 2 of the lemon quarters.
  • You may tie the legs together over the cavity, if you like. Place the chicken breast side up in the preheated roasting pan. Bake for about 30 minutes, watching to make sure the chicken starts to brown. Carefully loosen the chicken from the pan with a spatula and turn it over to brown the underside.
  • At this point, lower the oven heat to 400°F. Add the remaining tablespoon olive oil to the pan, then scatter the onion, olives, remaining garlic, lemon quarters and zest, and chopped rosemary around the chicken and cook for about 15 minutes. Turn the chicken over again and stir the onion, olives, and garlic around a little. Cook another 10-15 minutes to re-crisp the skin.
  • When the chicken is a deep golden brown, remove it from the oven and let it sit for about 5 minutes. Transfer the chicken to a plate and collect any juices that drain. Tilt the roasting pan and spoon off the fat, if desired. Stir the olives, onion, and lemon around, pressing on the lemon a little to extract the juice. Add the chicken juices to the pan and scrape the brown bits off the bottom of the pan to incorporate them into the mixture. Spoon the juicy olive-onion mixture around the chicken and serve.

ROASTED CHICKEN WITH LEMON, RAMPS, AND GREEN OLIVES



Roasted Chicken with Lemon, Ramps, and Green Olives image

Ramps, with their wild, garlicky flavor, have become the seasonal poster child of spring, and for good reason. Here, they join tart lemon and briny green olives in a chicken dish that might become your new Passover favorite. Can't find ramps? Scallions work just as well.

Provided by Leah Koenig

Categories     Chicken     Roast     Passover     Kid-Friendly     Small Plates

Yield Serves 8

Number Of Ingredients 11

4 tablespoons olive oil
1 lemon, thinly sliced, seeds discarded
2 chickens (about 3 pounds each), quartered, or 4 bone-in, skin-on legs (drumsticks and thighs) and 4 bone-in, skin-on breasts
Kosher salt and freshly ground pepper
1 large bunch ramps or scallions, trimmed and halved lengthwise
4 garlic cloves, thinly sliced
3 shallots, halved lengthwise and thinly sliced
1/3 cup pitted mild green olives (such as Castelvetrano), quartered lengthwise
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
Fresh parsley leaves (for serving)

Steps:

  • Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Fry lemon slices until just beginning to brown, 2-3 minutes. Transfer to a plate and reserve oil in pan.
  • Season chicken with salt and pepper. Return pan to medium-high heat. Working in batches to avoid crowding the pan, cook chicken, without turning, until skin is nicely browned and crisped, 7-8 minutes per batch. Transfer chicken, skin-side up, to a large roasting pan; repeat with remaining chicken. Reserve skillet (do not wash).
  • Arrange reserved lemon slices and ramps around chicken pieces. Transfer roasting pan to oven and cook until chicken is cooked through (it should reach an internal temperature of 165°F), 25-30 minutes. Transfer chicken, lemon slices, and ramps to a serving platter, reserving pan juices.
  • Heat reserved skillet over medium; add garlic and shallots and cook until softened, about 5 minutes. Add olives and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until reduced by about half, 2-3 minutes. Using a spoon, transfer chicken juices from roasting pan to skillet and cook until thickened, 3-5 minutes; season with salt and pepper. Spoon sauce around chicken and garnish with fresh parsley.

BRAISED CHICKEN WITH LEMON AND OLIVES



Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories     dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

Steps:

  • Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
  • Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
  • Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS



Chicken With Roasted Lemons, Green Olives, and Capers image

I am not sure where I found this recipe, but I've made a a billion times now. It's not really one you can ever get tired of! I like to serve this with Zee Merchant's Spinach Rice - http://www.food.com/recipe/spinach-rice-37570

Provided by In Der Kuumlche

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 lemons, washed
4 chicken breasts, large, skinless, boneless
1/2 cup flour, all purpose (Or more as needed. Can substitute non-gluten flour just fine.)
5 tablespoons olive oil
1/2 cup green olives, sliced and pitted (Sicilian or other brine-cured green olives)
2 tablespoons capers, drained (If you are a caper freak, adding more doesn't throw off any balance)
1 1/2 cups chicken stock (homemade, or canned broth works fine)
1/4 cup butter, 1/2 stick, cut into 4 pieces (1/4 cup Benecol or Smart Balance work just fine for this.)
3 tablespoons fresh parsley, chopped

Steps:

  • For roasted lemons: Preheat oven to 325°F Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
  • For chicken: Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.
  • Heat 5 tablespoons oil in heavy large skillet over high heat.
  • Add chicken and cook until golden brown, about 3 minutes per side.
  • Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet.
  • Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.
  • Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
  • Season with salt and pepper.
  • Transfer to platter.
  • Sprinkle with remaining 1 tablespoon parsley before serving,.

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS



Chicken with Roasted Lemons, Green Olives, and Capers image

Provided by Dan Swinney

Categories     Chicken     Olive     Roast     Quick & Easy     Lemon     Pan-Fry     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

Roasted Lemons
12 thin lemon slices (from 2 lemons)
Olive oil
Chicken
4 large skinless boneless chicken breast halves
All purpose flour
5 tablespoons olive oil
1/2 cup sliced pitted green Sicilian olives or other brine-cured green olives
2 tablespoons drained capers
1 1/2 cups chicken stock or canned low-salt chicken broth
1/4 cup (1/2 stick) butter, cut into 4 pieces
3 tablespoons chopped fresh parsley

Steps:

  • For roasted lemons:
  • Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
  • For chicken:
  • Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON



Braised Chicken with Potatoes, Olives, and Lemon image

Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 40m

Number Of Ingredients 10

2 1/4 pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
  • Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
  • Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

ROAST LEMON-GARLIC CHICKEN WITH GREEN OLIVES



Roast Lemon-Garlic Chicken With Green Olives image

Recipe by Diane Rossen Worthington, Seriously Simple: Easy Recipes for Creative Cooks. Big flavor from a very simple combination. Increase amounts for additional servings.

Provided by gailanng

Categories     Chicken Thigh & Leg

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons lemon zest (use your microplane)
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary, plus 1 more tablespoon for garnish
salt
fresh ground pepper
4 chicken thighs (about 1 3/4 pounds)
12 garlic cloves, peeled
1/2 cup chicken broth
1/3 cup pitted green olives, rinsed

Steps:

  • Preheat the oven to 425?.
  • Combine the lemon zest, lemon juice, olive oil, 2 tablespoons rosemary and a dash of salt and pepper in a small bowl.
  • Put the chicken in an oven-proof skillet. (a 10-inch cast iron skillet works well). Pour the lemon/herb mixture over the chicken.
  • Add the garlic cloves to the pan and distribute as evenly as possible.
  • Roast for about 40 minutes, until the chicken is done.
  • Remove the chicken from the pan to a plate. Add the chicken broth to the skillet and cook on the stovetop over medium heat for a couple of minutes, scraping up the tasty cooked bits from the bottom of the pan.
  • Add the green olives and cook just a minute more.
  • Pour the sauce over the chicken and garnish with the extra tablespoon of chopped rosemary.

Nutrition Facts : Calories 533.2, Fat 39.4, SaturatedFat 9.6, Cholesterol 157.9, Sodium 681.7, Carbohydrate 9.2, Fiber 1.6, Sugar 1.1, Protein 35.2

ROAST LEMON-GARLIC CHICKEN WITH GREEN OLIVES



Roast Lemon-Garlic Chicken With Green Olives image

Make and share this Roast Lemon-Garlic Chicken With Green Olives recipe from Food.com.

Provided by cookiedog

Categories     Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon chopped lemon rind
1/3 cup fresh lemon juice
2 tablespoons olive oil
1/4 cup finely chopped mixed fresh herbs (rosemary, thyme, oregano)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (3 1/2 lb) roasting chickens, cut into 8 serving pieces
25 garlic cloves, peeled (large bulb)
3/4 cup chicken broth
1/3 cup pitted green olives
2 tablespoons chopped parsley

Steps:

  • Heat oven to 425°F.
  • In a small bowl, mix lemon rind, juice, olive oil, herbs, salt and pepper.
  • Arrange chicken in flameproof roasting pan. Spoon lemon-herb mixture over top. Place garlic around chicken, stirring to coat cloves.
  • Roast in 425°F oven 40 to 45 minutes (internal temperature 170°F). Transfer chicken and garlic to platter.
  • Add broth to pan. Place over medium-high heat; scrape up bits from bottom. Add olives; heat through. Pour over chicken. Top with parsley.

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