Pan Roasted Chicken With Olives And Lemon Recipes

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ROASTED CHICKEN WITH DATES, CITRUS, AND OLIVES



Roasted Chicken with Dates, Citrus, and Olives image

Be sure to squeeze the juice of the roasted citrus over the final dish before serving for just the right balance of sweet and tart.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 9

1 whole chicken (about 5 pounds), cut into 10 pieces ( watch video)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 lemon, quartered
1 orange, quartered, plus 1/2 cup fresh juice (from 2 to 3 oranges)
1/4 cup dry white wine, such as Sauvignon Blanc
12 large soft dates, such as medjool or khadrawi, halved and pitted
3 sprigs thyme
1 cup large green olives, such as Cerignola

Steps:

  • Preheat oven to 450 degrees. In a large roasting pan, season chicken with salt and pepper; drizzle with oil. Squeeze lemon and orange over chicken, then add fruit to pan. Add wine, orange juice, half of dates, and thyme. Roast 25 minutes.
  • Remove pan from oven; rotate chicken pieces if browning unevenly. Add olives and remaining dates. Roast until a thermometer inserted in chicken breast (avoiding bone) registers 160 degrees, about 15 minutes more. Transfer chicken and citrus to a platter.
  • Place roasting pan over high heat, mashing some of dates with the back of a wooden spoon, until sauce is reduced and thickened, about 3 minutes. Pour over chicken; serve.

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.

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.

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.

PAN ROASTED CHICKEN WITH LEMON, OLIVES AND ROSEMAR



Pan Roasted Chicken with Lemon, Olives and Rosemar image

This deeply flavored chicken is loaded with character. The sauce seeps into the meat while simmering and creates an almost stew like dish. You can add even more olives if you like some in every bite. From Blanchard's Table. (A great cookbook!)

Provided by Lynnda Cloutier

Categories     Chicken

Time 1h15m

Number Of Ingredients 11

1 chicken, 3 lbs., cut into 8 pieces
1/2 cup flour
2 tbsp. olive oil
2 garlic cloves, thinly sliced
2 shallots, thinly sliced
3 cups chicken broth
1 cup dry white wine
1 tbsp. freshly grated lemon peel
3 tbsp. fresh rosemary leaves
1 cup pitted green olives, cut in half
salt and freshly ground black pepper

Steps:

  • 1. Dredge chicken in flour and set aside. In large sauté pan, heat oil over high heat and cook chicken til crisp and brown, 2 to 3 minutes on each side
  • 2. Add garlic, shallots, broth, wine, lemon peel, and rosemary and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add olives and simmer uncovered for 20 to 30 minutes or til chicken is cooked through and sauce has developed some body. Taste for salt and pepper and serve at once. Serves 4

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