Lemon Olive Chicken

Lemon Olive Chicken – lemon, ripe green olives, garlic, and oregano combine in a flavorful Mediterranean sauce for this delicious chicken dish.

This Lemon Olive Chicken contains lots of flavorful Mediterranean ingredients – ripe green olives, lemon, garlic, oregano – that are all roasted along with the browned chicken to create a bright, tangy sauce.

Then the finished chicken and sauce are topped with crumbled feta cheese. I served this with steamed fresh green beans on the side. It’s also great over orzo.

The weather is starting to warm up here and pretty soon it will be just too hot to have the oven on for a long time. But before that happens, I’m doing lots of roasting and baking.

Roasted main dishes are usually so easy – brown up some meat, add ingredients, and pop the whole thing in the oven to slowly cook while you do something else.

Lemon, ripe green olives, garlic, and oregano combine in a flavorful Mediterranean sauce for this Lemon Olive Chicken. Click To Tweet

How to Make Lemon Olive Chicken:

Preheat the oven to 375 degrees.

Zest and juice two of the lemons. Cut the third into wedges.

Peel the shallots; cut lengthwise once then crosswise into half moons. Peel and mince the garlic. Set all aside for now.

Pat the chicken dry and season generously with salt and pepper. Add the oil to a large, ovenproof  frying pan and place over medium-high heat. When the oil is hot, add the seasoned chicken. Brown well on all sides, turning several times. Transfer the browned chicken to a plate.

To the pan, add the shallots and cook until softened. Add the parsley, garlic, and oregano and cook for an additional minute. Stir in the lemon juice, zest, wine, and olives.

Return the chicken to the pan.

Bring the mixture to a simmer, cover the pan and place it in the oven (if your pan doesn’t have a lid, use a double thickness of foil). Cook for 45-50 minutes or until chicken is very tender.

Remove the lid or foil and cook for an additional 10 minutes or until the juices are slightly reduced.

Serve the chicken topped with the pan sauce, feta cheese, and lemon wedges.

(Note: You’ll use green ripe olives for this recipe. Not the pimiento stuffed green olives packed in brine. Lindsay markets “California Green Ripe” olives packed in water and sea salt which is what I used. If you can’t find green ripe olives, you can use large black olives.)

Enjoy!

More chicken recipes from never enough thyme

• Baked Parmesan Chicken
• Paprika Chicken
• Butter Roasted Chicken
• Rosemary Lemon Spatchcocked Chicken

baked chicken recipes from Other Bloggers:

• Oven-Baked BBQ Chicken from The Hungry Mouse
• Greek Herb and Garlic Roasted Chicken from Poor Girl Eats Well
• Honey Mustard Chicken from Jan’s Sushi Bar
• Lemon Roasted Chicken from Spend with Pennies
• Crispy Roasted Garlic Chicken from Gimme Some Oven

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Lemon Olive Chicken

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 1 hour 25 minutes

Total Time: 1 hour 40 minutes

Inexpensive chicken leg quarters baked with lemon, olives, and garlic. Topped with feta cheese.

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Ingredients

• 3 large lemons
• 3 shallots
• 3 garlic cloves
• 4 chicken leg quarters
• Salt and pepper
• 1/4 cup olive oil
• 1/4 cup minced fresh parsley
• 2 tsp. dried oregano
• 3/4 cup dry white wine
• 1 cup green olives (see note)
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat the oven to 375 degrees.
2. Zest and juice two of the lemons. Cut the third into wedges. Peel the shallots; cut lengthwise once then crosswise into half moons. Peel and mince the garlic. Set all aside for now.
3. Pat the chicken dry and season generously with salt and pepper. Add the oil to a large, ovenproof frying pan and place over medium-high heat. When the oil is hot, add the seasoned chicken. Brown well on all sides, turning several times. Transfer the browned chicken to a plate.
4. To the pan, add the shallots and cook until softened. Add the parsley, garlic, and oregano and cook for an additional minute. Stir in the lemon juice, zest, wine, and olives. Return the chicken to the pan.
5. Bring the mixture to a simmer, cover the pan and place it in the oven (if your pan doesn’t have a lid, use a double thickness of foil). Cook for 45-50 minutes or until chicken is very tender. Remove the lid or foil and cook for an additional 10 minutes or until the juices are slightly reduced.
6. Serve the chicken topped with the pan sauce, feta cheese, and lemon wedges.

Notes

(Note: You’ll use green ripe olives for this recipe. Not the pimiento stuffed green olives packed in brine. Lindsay markets “California Green Ripe” olives packed in water and sea salt which is what I used. If you can’t find green ripe olives, you can use large black olives.)

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 810 Total Fat: 50g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 34g Cholesterol: 344mg Sodium: 1391mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 5g Sugar: 6g Sugar Alcohols: 0g Protein: 67g

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.

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