Roast chicken with lemon and olives
Roast chicken with lemon and olives features tender chicken thighs marinated in zesty lemon juice and complemented by briny olives. This easy Mediterranean dish is roasted to perfection, ensuring a flavorful and satisfying meal.
Cook time 50 min
Prep time 15 min
Ingredients:
1 onion2 garlic cloves
2 tbsp olive oil
4 chicken thighs
1/3 cup lemon juice
1/2 cup olives
1 lemon
Roast chicken with lemon and olives is a delightful Mediterranean-inspired dish that is both flavorful and easy to prepare. With just a handful of ingredients, you can create a mouth-watering meal perfect for any occasion. The zesty lemon juice and briny olives complement the tender chicken thighs, creating a harmonious blend of flavors that will tantalize your taste buds.
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and thinly slice the onion.
- Peel and finely chop the garlic cloves.
- Cut the lemon into thin slices, removing any seeds.
- In a large mixing bowl, combine the lemon juice, garlic, and 1 tablespoon of olive oil.
- Add the chicken thighs to the bowl and toss to coat them evenly with the marinade.
- Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- Once the oil is hot, add the chicken thighs, skin-side down.
- Sear the chicken for about 5-7 minutes, until the skin is golden brown and crispy.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion.
- Sauté for about 3-4 minutes, until the onion starts to soften.
- Add the olives and stir to combine.
- Place the seared chicken thighs back into the skillet, on top of the onions and olives, skin-side up.
- Arrange the lemon slices around and on top of the chicken.
- Pour any remaining marinade over the chicken.
- Transfer the skillet to the preheated oven.
- Roast for 25-30 minutes, or until the chicken thighs are fully cooked through (internal temperature should reach 165°F or 74°C).
- Carefully remove the skillet from the oven and allow it to cool for a few minutes.
- Serve the roast chicken with the caramelized onions, olives, and lemon slices.
- Optionally, garnish with fresh herbs like parsley or cilantro for a burst of color and flavor.
Roast chicken with lemon and olives is a simple yet delightful recipe that brings the robust flavors of the Mediterranean to your dining table. By following the provided tips, you can elevate this dish to new heights, impressing family and friends with a delicious and aromatic meal. Enjoy the perfect balance of zesty lemon and savory olives with tender, juicy chicken in every bite.
Roast chicken with lemon and olives FAQ:
Roast the chicken thighs for 25-30 minutes at 400°F (200°C) or until the internal temperature reaches 165°F (74°C).
Yes, you can substitute chicken breasts for thighs, but adjust the cooking time as they may cook faster. Check for doneness at around 20-25 minutes.
Store leftover roast chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven to maintain crispiness.
You can use any olives you prefer, such as Kalamata or green olives. Just ensure they are pitted to avoid any unpleasant surprises.
An oven-safe skillet or a baking dish that comfortably holds the chicken thighs without overcrowding works best, typically around 10-12 inches in diameter.
Cooking Tips:
- For an extra burst of flavor, marinate the chicken in lemon juice and olive oil for at least one hour before cooking.
- Consider using a variety of olives, such as Kalamata and green olives, to add depth to the dish.
- Roast the chicken in a single layer to ensure even cooking and crispy skin.
- Halfway through roasting, baste the chicken with the juices in the pan to keep it moist and flavorful.
- Serve the dish with a side of roasted vegetables or a fresh salad for a complete meal.
Nutrition Facts
4 ServingsCalories 280kcal
Protein 18g
Carbohydrates 10g
Fiber 2.07g
Sugar 3.43g
Fat 27g
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