Best Chicken With Olives And Lemon Recipe Foodcom Recipes

BAKED CHICKEN WITH LEMON, POTATO AND OLIVES

Steps:

• Preheat oven to 180 Degrees Celsius.
• Place potatoes, onion, olives, lemon, pancetta and bay leaves in roasting tin.
• Pour over stock.
• Place chicken pieces on top and drizzle with olive oil. Season.
• Roast for 50 minutes unil chicken is golden.
• Remove chicken, place on warm plate and cover with foil.
• Increase oven temperature to 220 Degrees Celsius.
• Return roating tin to oven and cook for approx 10 more minutes until potatoes are golden.
• Place chicken back on top, heat through, sprinkle with parsley and serve.

SPICED CHICKEN WITH OLIVES AND LEMON

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions, garlic and 1/2 teaspoon of the salt and cook, stirring, until the onions are golden, 4 to 5 minutes.
• Add the lemon juice, paprika, cumin, cinnamon and ginger; cook, stirring, for 1 minute. Add the chicken broth and reserved olive brine and bring to a boil.
• Sprinkle the chicken with the remaining 1/2 teaspoon salt then add to the skillet. Add the lemon wedges and olives. Cover, reduce the heat to low, and simmer until the chicken is cooked through, turning occasionally, 25 to 35 minutes. Transfer the spiced chicken with olives and lemon to a platter and serve on its own or with crusty bread, brown rice or pasta.

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON

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.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

BONELESS CHICKEN THIGHS WITH GREEN OLIVES AND LEMON (LIGHT)

Steps:

• Dust the chicken with flour. In a hot large nonstick skillet sprayed with vegetable spray, sauté the chicken until browned on all sides, about 5 minutes. Remove from the skillet.
• In the same skillet, respray with vegetable spray and add the oil, onion, bell pepper, garlic, ginger, cumin, paprika and cinnamon. Sauté the onion mixture for 8 minutes or just until tender and lightly browned.
• Add the stock, lemon juice, olives, capers, salt, pepper and chicken. Cover and simmer for 12 minutes or just until the chicken is no longer pink. Turn the chicken halfway through cooking time.
• Pour onto a serving platter. Garnish with cilantro.

BRAISED CHICKEN WITH LEMON AND OLIVES

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.

GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking dish.
• Slice each clove of garlic into three slices.
• Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
• Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
• Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
• Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
• Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
• Bake for about 40 minutes or until the chicken is done.
• Remove from oven and sprinkle with feta cheese.

OLIVE AND LEMON CHICKEN

Steps:

• Chop 2/3 olives and set aside.
• Heat oil and 1/2 butter in a wide pan and cook chicken until browned.
• Add the stock and water.
• Then add the chopped olives, lemon slices and mixed herbs.
• Cover and simmer gently for 20 minutes or until chicken is cooked through.
• Transfer chicken from pan and keep warm.
• Add parsley and remaining whole olives to pan.
• Bring to boil and boil sauce until reduced by half.
• Cut the butter into small pieces and whisk into the sauce.
• Stir in the honey and season to taste with pepper.
• Pour sauce over chicken to serve.