Pan Roasted Chicken With Olives And Lemon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

PAN-ROASTED CHICKEN WITH LEMON-GARLIC BRUSSELS SPROUTS AND POTATOES



Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes image

A delicious one-pan dinner that tastes like you cooked all day but only takes a small amount of hands-on time. Great flavor and easy clean-up! We make extra sprouts, my family loves them.

Provided by LAMBR

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

4 slices bacon, chopped
1 tablespoon olive oil
1 lemon, thinly sliced
5 tablespoons olive oil
1 lemon, juiced
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ pound Brussels sprouts, trimmed and halved
8 small red potatoes, quartered
4 bone-in, skin-on chicken breast halves

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
  • Arrange lemon slices in a single layer on the bottom of the baking dish.
  • Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
  • Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.
  • Place bacon on top of the Brussels sprouts.
  • Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
  • Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
  • Coat chicken breast halves thoroughly in the remaining lemon mixture.
  • Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
  • Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 795 calories, Carbohydrate 61.4 g, Cholesterol 136.5 mg, Fat 36.4 g, Fiber 8.1 g, Protein 56.9 g, SaturatedFat 7.5 g, Sodium 830.7 mg, Sugar 5 g

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.

More about "pan roasted chicken with olives and lemon recipes"

ONE PAN MOROCCAN LEMON OLIVE CHICKEN - A …
Jun 2, 2016 Restaurant results in a one pan, weeknight friendly recipe! One pan moroccan lemon olive chicken is an easy version of the classic moroccan …
From acommunaltable.com


GLUTEN FREE DAIRY FREE CHICKEN RECIPES - WELL FED BAKER
4 days ago Easy Chicken Curry. This easy chicken curry is a 30-minute, dairy-free recipe made with a coconut and tomato base, spiced with curry powder, cumin, and garam masala …
From wellfedbaker.com


CRISPY GNOCCHI WITH SAUSAGE AND BROCCOLI RECIPE
Oct 17, 2024 On a sheet pan, toss together the gnocchi, broccoli, olive oil and garlic until well coated. Season with salt and crushed red pepper, if using. Spread into an even layer. Pinch off pieces of the sausage that are roughly the size of …
From cooking.nytimes.com


TURKISH-SPICED CHICKEN IN APRICOT PAN SAUCE RECIPE
with Lemon Almond Rice & Harissa-Roasted Carrots. Get 10 Free Meals + Free Breakfast for Life. ... Olive Oil. 2 teaspoon (tsp) Oil. 1 tablespoon (tbsp) Butter (Contains Milk) ... Chicken …
From hellofresh.com


ROASTED CHICKEN WITH VEGETABLES AND DIJON MUSTARD
1 day ago 1 whole chicken (3 to 4 lbs.), giblets removed; Kosher salt and freshly ground black pepper; 1 small yellow onion (5 oz.), quartered; 4 sprigs fresh rosemary
From houseandhome.com


17 TOP-RATED ROAST CHICKEN RECIPES YOU CAN TRUST
1 day ago 01 of 17. foodelicious. To roast whole chicken quicker and more evenly, remove the backbone with a knife or kitchen scissors and flatten the bird. "The breast meat doesn't dry …
From allrecipes.com


LEMON ROASTED CHICKEN WITH CAULIFLOWER AND PEPPERS - THE …
4 days ago Step 3. In a small bowl, combine the lemon zest, garlic, the remaining 2 tablespoons of olive oil, the rosemary, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black …
From washingtonpost.com


HERB-ROASTED CHICKEN WITH POTATOES, OLIVES & FETA
Apr 18, 2024 Ingredients. ¼ cup extra-virgin olive oil. 3 tablespoons chopped fresh oregano, plus more for garnish. 1 tablespoon chopped fresh thyme, plus more for garnish. 3 cloves garlic, grated. ½ teaspoon ground pepper. ¼ …
From eatingwell.com


INA GARTEN’S SKILLET-ROASTED LEMON CHICKEN IS A GAME …
45 min. Yields. 3 servings. Roast chicken isn’t just for Sunday dinners any more thanks to this easy recipe from The Barefoot Contessa. Using a cast-iron pan, nestle an herb-marinated, butterflied chicken on a bed of lemon slices, onion …
From foodnetwork.ca


SHEET-PAN CHICKEN WITH LEMONS AND GREEN OLIVES
Mar 11, 2018 Ingredients. 2 tablespoon extra virgin olive oil. 8 bone-in chicken thighs with skin (2 1/2 to 3 lb.) ¾ teaspoon coarse salt. ¾ teaspoon smoked paprika. 2 lemons, quartered. 2 shallots, quartered. 1 cup green olives (with …
From bhg.com


ONE PAN LEMON SAGE BAKED CHICKEN AND OLIVES
Feb 12, 2018 One Pan Lemon Sage Baked Chicken and Olives. Aka, the most flavorful juicy one pan baked chicken recipe you’ve ever laid eyes on. Or so I like to think. I wish I could just pass you a fork (virtually) so you could taste . …
From cottercrunch.com


PAN ROASTED LEMON CHICKEN - DAMN DELICIOUS
Feb 1, 2014 Ingredients. 1 ¼ cups chicken stock. ¼ cup freshly squeezed lemon juice. Zest of 1 lemon. 1 tablespoon olive oil. For the lemon rub. 1 tablespoon olive oil. 1 tablespoon whole …
From damndelicious.net


GREEK SHEET PAN CHICKEN - THE MEDITERRANEAN DISH
Published: Jul 21, 2023. This post may contain affiliate links. This Greek sheet pan chicken recipe is a quick and easy dinner but so vibrant and flavorful. Chicken thighs, veggies, and …
From themediterraneandish.com


GREEK LEMON POTATOES (OVEN ROASTED) - ON MY KIDS …
Feb 15, 2022 How To Make Greek Potatoes. Preheat the oven to 425°F. Lightly oil a rimmed baking sheet or roasting pan. You can line the baking sheet with aluminum foil for easier cleanup. In a small bowl place the minced garlic …
From onmykidsplate.com


BRAISED CHICKEN THIGHS WITH LEMON, GARLIC AND OLIVES
Oct 16, 2015 Braised Chicken Thighs with Lemon, Garlic and Olives. October 16, 2015 by Emily. A simple but delicious recipe for perfect crisp-skinned chicken, cooked with briny olives, lemons that turn sweet and jammy, and of course, …
From nerdswithknives.com


ONE PAN LEMON CHICKEN WITH ARTICHOKES AND OLIVES
Jul 25, 2020 Use quality wine: Use a dry white wine that you’d be just as happy to drink! If you don’t want to use alcohol you can use extra amounts of water or chicken broth. Serving …
From jessobsessed.com


FOOLPROOF ROAST CHICKEN RECIPE | BON APPéTIT
Aug 22, 2022 Want a flavor upgrade? Stick a handful of fresh herbs in the cavity of the chicken before roasting; any combination of fresh thyme, rosemary, oregano, and parsley would be delicious. Consider...
From bonappetit.com


LEMON GARLIC BUTTER ROASTED CHICKEN LEG QUARTERS
3 days ago Instructions. Start by rinsing the chicken leg quarters in cold water. Then, pat the chicken dry with paper towels. Make sure to dry the skin as much as possible. Next, place the …
From asimpletweak.com


ONE PAN LEMON GARLIC CHICKEN RECIPE - INSANELY GOOD
Published on: February 27, 2024. Jump to Recipe. One bite, and your family will go nuts over this lemon garlic chicken recipe. It’s a simple one-pot meal that tastes expensive but is so easy to whip up. And the zesty sauce will have you …
From insanelygoodrecipes.com


SHEET-PAN CHICKEN AND CHEESY BROCCOLI RECIPE - NYT …
Oct 24, 2024 Step 3. Transfer chicken to a serving platter (or divide among 4 plates). Add broccoli and capers to the sheet pan and toss to evenly coat in the chicken drippings. Spread in an even layer and roast for 5 minutes. Push the …
From cooking.nytimes.com


SHEET PAN LEMON CHICKEN AND POTATOES | AMBITIOUS …
Jan 22, 2024 Seriously. I know how much you all love one pan meals — hellooo easy cooking and even easier cleanup! I was dreaming of a new veggie and protein-packed chicken dinner filled with bright, herby flavors, and this …
From ambitiouskitchen.com


APPLE ORCHARD CHICKEN - I AM HOMESTEADER
5 days ago To a large nonstick skillet over medium heat, add oil. Once the oil is hot, place the chicken thighs in the skillet. Cook for 6-8 minutes per side, until golden brown and cooked …
From iamhomesteader.com


ROASTED CHICKEN THIGHS WITH OLIVES & LEMONS RECIPE
Instructions. Preheat oven to 400°. Combine butter, oil, chopped oregano, garlic, salt, paprika, and pepper. Place thighs skin side up in a 3-qt. baking dish; spread butter mixture over skin. Roast thighs ⏰ 30 minutes.
From cuisineathome.com


SHEET PAN SICILIAN BUTTERED TROUT RECIPE - HOME CHEF
Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side. If using salmon, pat dry. Add salmon, …
From homechef.com


GREEK ROASTED POTATOES - PLATINGS - PAIRINGS
Oct 17, 2024 Instructions. Preheat your oven to 450 degrees. Place the potatoes on a large rimmed baking sheet and toss with the olive oil, garlic, oregano, salt and cornstarch. Arrange the potatoes in an even layer, cut-sides down, then …
From platingsandpairings.com


BUTTERMILK CHICKEN WITH CAULIFLOWER AND BLACK BARLEY SALAD
Oct 9, 2024 Place chicken in a tray and allow to sit in the fridge for 24 hours, or even 2 or 3 days. Soak barley in water for 24 hours. When ready to begin cooking, preheat oven to 150°C.
From sbs.com.au


ONE PAN GREEK LEMON CHICKEN RICE WITH ROAST GARLIC
Dec 5, 2016 Tip: Use skin-on and bone-in chicken for more flavour and that crispy skin!(Boneless and skinless chicken also works.) Option: Marinate the chicken in 2 tablespoons olive oil, the juice and zest of one lemon, 2 cloves …
From closetcooking.com


ROASTED BRUSSELS SPROUTS WITH CRANBERRIES - COOKING …
2 days ago In a large serving bowl, arrange the roasted Brussels sprouts with the dried cranberries, fresh grapes, crumbled feta cheese, and chopped pecans. Squeeze the lemon and a few more drizzles of olive oil. Season with salt and …
From cookingformysoul.com


SHEET-PAN CHICKEN WITH LEMONS AND OLIVES - THE …
May 28, 2020 Sheet-Pan Chicken with Lemons and Olives. Roasted lemons add a fresh, bright flavor to this chicken dinner. By Ree Drummond Published: May 28, 2020. 5. 3 Ratings. RALPH SMITH. Yields: 4 - 6 serving (s) Prep …
From thepioneerwoman.com


Related Search