Inexpensive chicken leg quarters baked with lemon, olives, and garlic. Topped with feta cheese.
Prep Time 15 minutesminutes
Cook Time 1 hourhour25 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 4servings
Ingredients
3large lemons
3shallots
3garlic cloves
4chicken leg quarters
Salt and pepper
¼cupolive oil
¼cupminced fresh parsley
2teaspoonsdried oregano
¾cupdry white wine
1cupgreen olivessee note
½cupcrumbled feta cheese
Instructions
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.
Notes
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.