Best Greek Spiced Game Hen With Clementines Artichokes And Olives Recipes

GREEK-SPICED GAME HEN WITH CLEMENTINES, ARTICHOKES, AND OLIVES

Greek-Spiced Game Hen with Clementines, Artichokes, and Olives image

Categories Citrus Fruit Game Olive Poultry Roast Christmas Quick & Easy Lunch Spice Artichoke Fall Winter Party Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

Ingredients

1 Cornish game hen (about 1 1/2 pounds), halved
2 teaspoons Greek spice blend
2 small clementines
1 6-ounce jar marinated artichoke hearts
1/4 cup pitted assorted Mediterranean olives
1/4 cup dry white wine

Steps:

Preheat oven to 450°F. Sprinkle game hen with salt and pepper. Using fingers, loosen skin and rub spice blend between meat and skin.
Slice unpeeled clementines crosswise. Arrange clementines, artichoke hearts with juices from jar, and olives in single layer in 13x9-inch metal baking pan. Place hen atop clementine mixture.
Roast hen until golden and cooked through, about 25 minutes. Brush with pan juices. Transfer 1 hen half to each of 2 plates. Place baking pan atop burner over medium-high heat. Spoon off excess fat. Add wine to clementine mixture in baking pan. Cook until liquid is reduced to 1/4 cup, about 2 minutes. Spoon sauce over hen halves. Spoon clementine mixture alongside and serve.

ONE PAN GREEK CHICKEN WITH ARTICHOKES AND OLIVES

One Pan Greek Chicken with Artichokes and Olives image

This one pan Greek chicken with artichokes and olives is the perfect recipe when you need a quick weeknight dinner meal. The combination of crispy chicken, briny olives, flavorful marinated artichokes, and fresh lemon just can't be beat.

Provided by Ashlea Carver

Categories Dinner

Time 35m

Number Of Ingredients 13

Ingredients

6 bone-in, skin-on chicken thighs
2 tbsp avocado oil
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
3 cloves garlic, smashed
¼ cup lemon juice
1 lemon thinly sliced
8 oz marinated artichoke hearts, drained
½ cup castelvetrano olive
½ cup kalamata olives

Steps:

Preheat the oven to 425 degrees.
Pat the skin of the chicken thighs dry with a paper towel then liberally season the chicken skin with salt.
Heat a large cast iron skillet over medium-high heat. Once the skillet is hot, add the oil and then add the chicken thighs to the skillet skin side down.
While the chicken thighs are browning, season the other side with pepper, garlic powder, onion powder, dried oregano, red pepper flakes.
When the chicken skin is golden brown, roughly 7-10 minutes later, flip the chicken and turn off the heat. Tuck the lemon slices in between the chicken. Next add the artichokes, smashed garlic, olives, and lemon juice to the pan.
Place the skillet into a 425 degree oven and let the chicken cook for 25-30 minutes or until the chicken is cooked through.
Remove from the oven and let sit for 10 minutes to cool. Serve and enjoy!

Nutrition Facts : Calories 434 calories, Sugar 1.8 g, Sodium 393.1 mg, Fat 14.9 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 10.7 g, Fiber 3.4 g, Protein 63 g, Cholesterol 198.6 mg