Chicken With Roast Lemons And Green Olives Recipes

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ROASTED CHICKEN WITH LEMON, RAMPS, AND GREEN OLIVES



Roasted Chicken with Lemon, Ramps, and Green Olives image

Ramps, with their wild, garlicky flavor, have become the seasonal poster child of spring, and for good reason. Here, they join tart lemon and briny green olives in a chicken dish that might become your new Passover favorite. Can't find ramps? Scallions work just as well.

Provided by Leah Koenig

Categories     Chicken     Roast     Passover     Kid-Friendly     Small Plates

Yield Serves 8

Number Of Ingredients 11

4 tablespoons olive oil
1 lemon, thinly sliced, seeds discarded
2 chickens (about 3 pounds each), quartered, or 4 bone-in, skin-on legs (drumsticks and thighs) and 4 bone-in, skin-on breasts
Kosher salt and freshly ground pepper
1 large bunch ramps or scallions, trimmed and halved lengthwise
4 garlic cloves, thinly sliced
3 shallots, halved lengthwise and thinly sliced
1/3 cup pitted mild green olives (such as Castelvetrano), quartered lengthwise
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
Fresh parsley leaves (for serving)

Steps:

  • Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Fry lemon slices until just beginning to brown, 2-3 minutes. Transfer to a plate and reserve oil in pan.
  • Season chicken with salt and pepper. Return pan to medium-high heat. Working in batches to avoid crowding the pan, cook chicken, without turning, until skin is nicely browned and crisped, 7-8 minutes per batch. Transfer chicken, skin-side up, to a large roasting pan; repeat with remaining chicken. Reserve skillet (do not wash).
  • Arrange reserved lemon slices and ramps around chicken pieces. Transfer roasting pan to oven and cook until chicken is cooked through (it should reach an internal temperature of 165°F), 25-30 minutes. Transfer chicken, lemon slices, and ramps to a serving platter, reserving pan juices.
  • Heat reserved skillet over medium; add garlic and shallots and cook until softened, about 5 minutes. Add olives and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until reduced by about half, 2-3 minutes. Using a spoon, transfer chicken juices from roasting pan to skillet and cook until thickened, 3-5 minutes; season with salt and pepper. Spoon sauce around chicken and garnish with fresh parsley.

CHICKEN WITH ROAST LEMONS AND GREEN OLIVES



Chicken with Roast Lemons and Green Olives image

This recipe from Pamela Kaufman of Ferndale, Michigan gives this chicken a European flair with lemons, parsley, and olives.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 10

2 lemons, washed, ends trimmed, cut into 12 1/4-inch slices, plus zest and 2 tablespoons juice (from a third lemon)
Coarse salt and ground pepper
1/4 cup plus 1 tablespoon all-purpose flour
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
3 tablespoons olive oil
5 garlic cloves, minced
1/4 cup dry white wine
1 cup reduced-sodium chicken broth, canned
1/2 cup pitted green Sicilian or Spanish olives, thinly sliced
1/4 cup chopped flat-leaf parsley

Steps:

  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on paper; sprinkle with pepper. Roast, turning slices over halfway through, until lightly browned around edges, 25 to 35 minutes. Set aside.
  • After lemons have roasted 20 minutes, place 1/4 cup flour in a shallow bowl. Season chicken with salt and pepper; coat with flour, shaking off excess. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, 3 to 4 minutes per side; remove and set aside.
  • Add garlic to skillet; cook 30 seconds. Add wine and cook, scraping up browned bits from bottom, until reduced by half, about 1 minute. Whisk in remaining tablespoon flour; cook until just starting to brown, about 30 seconds. Add 1/4 cup broth, whisking until combined. Add remaining broth, olives, zest, and lemon juice. Return chicken to skillet. Bring to a boil, reduce to a simmer, and cook, turning chicken once, until opaque throughout, 8 to 10 minutes. Add roast lemons and parsley; stir to coat. Serve.

Nutrition Facts : Calories 404 g, Fat 16 g, Protein 48 g, SaturatedFat 2 g

ROAST LEMON-GARLIC CHICKEN WITH GREEN OLIVES



Roast Lemon-Garlic Chicken With Green Olives image

Make and share this Roast Lemon-Garlic Chicken With Green Olives recipe from Food.com.

Provided by cookiedog

Categories     Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon chopped lemon rind
1/3 cup fresh lemon juice
2 tablespoons olive oil
1/4 cup finely chopped mixed fresh herbs (rosemary, thyme, oregano)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (3 1/2 lb) roasting chickens, cut into 8 serving pieces
25 garlic cloves, peeled (large bulb)
3/4 cup chicken broth
1/3 cup pitted green olives
2 tablespoons chopped parsley

Steps:

  • Heat oven to 425°F.
  • In a small bowl, mix lemon rind, juice, olive oil, herbs, salt and pepper.
  • Arrange chicken in flameproof roasting pan. Spoon lemon-herb mixture over top. Place garlic around chicken, stirring to coat cloves.
  • Roast in 425°F oven 40 to 45 minutes (internal temperature 170°F). Transfer chicken and garlic to platter.
  • Add broth to pan. Place over medium-high heat; scrape up bits from bottom. Add olives; heat through. Pour over chicken. Top with parsley.

CHICKEN ROASTED WITH FENNEL AND GREEN OLIVES



Chicken Roasted With Fennel And Green Olives image

Provided by Linda Wells

Categories     dinner, roasts, main course

Time 30m

Yield Two to four servings

Number Of Ingredients 11

1 3 1/2-pound roasting chicken, washed and dried well
1 teaspoon lemon zest, finely chopped
2 cloves garlic, finely chopped
1 teaspoon crushed or coarsely ground fennel seeds
1 tablespoon finely chopped parsley
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
3 to 4 tablespoons olive oil
1 lemon, quartered
1/3 cup picholine olives (or any firm, unpitted green olive), cracked with the flat of a chef's knife
Dried fennel branches (optional)

Steps:

  • Preheat the oven to 400 degrees.
  • Split the chicken in half, slicing only through the backbone and removing it, or ask your butcher to do this.
  • In a small bowl, combine the lemon zest, garlic, fennel seeds and parsley with one teaspoon of salt, a quarter teaspoon of freshly ground pepper and two tablespoons olive oil.
  • Rub three-quarters of the resulting paste evenly under the skin of the chicken, including the thighs, being careful not to tear the skin. Rub the remaining paste on the underside of the chicken. Squeeze the juice of the lemon quarters on the cut surfaces and save the lemon.
  • Choose a baking dish that snugly accommodates the butterflied chicken. Oil the pan lightly and scatter half of the olives, the lemon quarters and the fennel branches (if used) about the pan. Place the chicken skin-side up in the dish with the wing tips tucked under. Brush lightly with oil, sprinkle with salt and pepper to taste and scatter the remaining olives over the chicken.
  • Place the chicken, uncovered, on the middle rack of the oven.
  • Roast the chicken, basting every 15 minutes, until it is golden brown and the joints move freely. The chicken is done when the internal temperature reads 170 degrees, about one hour.

Nutrition Facts : @context http, Calories 743, UnsaturatedFat 39 grams, Carbohydrate 3 grams, Fat 58 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 15 grams, Sodium 1002 milligrams, Sugar 0 grams

ROAST LEMON-GARLIC CHICKEN WITH GREEN OLIVES



Roast Lemon-Garlic Chicken With Green Olives image

Recipe by Diane Rossen Worthington, Seriously Simple: Easy Recipes for Creative Cooks. Big flavor from a very simple combination. Increase amounts for additional servings.

Provided by gailanng

Categories     Chicken Thigh & Leg

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons lemon zest (use your microplane)
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary, plus 1 more tablespoon for garnish
salt
fresh ground pepper
4 chicken thighs (about 1 3/4 pounds)
12 garlic cloves, peeled
1/2 cup chicken broth
1/3 cup pitted green olives, rinsed

Steps:

  • Preheat the oven to 425?.
  • Combine the lemon zest, lemon juice, olive oil, 2 tablespoons rosemary and a dash of salt and pepper in a small bowl.
  • Put the chicken in an oven-proof skillet. (a 10-inch cast iron skillet works well). Pour the lemon/herb mixture over the chicken.
  • Add the garlic cloves to the pan and distribute as evenly as possible.
  • Roast for about 40 minutes, until the chicken is done.
  • Remove the chicken from the pan to a plate. Add the chicken broth to the skillet and cook on the stovetop over medium heat for a couple of minutes, scraping up the tasty cooked bits from the bottom of the pan.
  • Add the green olives and cook just a minute more.
  • Pour the sauce over the chicken and garnish with the extra tablespoon of chopped rosemary.

Nutrition Facts : Calories 533.2, Fat 39.4, SaturatedFat 9.6, Cholesterol 157.9, Sodium 681.7, Carbohydrate 9.2, Fiber 1.6, Sugar 1.1, Protein 35.2

LEMON AND OLIVE CHICKEN



Lemon and Olive Chicken image

It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 10

8 bone-in chicken breast halves
Salt and pepper
3 tablespoons olive oil
2 lemons
2 onions, chopped
4 cloves garlic, minced
1 cup green olives, pitted and halved
2 cups chicken stock or reduced-sodium broth
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper

Steps:

  • Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.
  • Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.
  • Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.

Nutrition Facts : Calories 303 g, Fat 16 g, Protein 34 g

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS



Chicken with Roasted Lemons, Green Olives, and Capers image

Provided by Dan Swinney

Categories     Chicken     Olive     Roast     Quick & Easy     Lemon     Pan-Fry     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

Roasted Lemons
12 thin lemon slices (from 2 lemons)
Olive oil
Chicken
4 large skinless boneless chicken breast halves
All purpose flour
5 tablespoons olive oil
1/2 cup sliced pitted green Sicilian olives or other brine-cured green olives
2 tablespoons drained capers
1 1/2 cups chicken stock or canned low-salt chicken broth
1/4 cup (1/2 stick) butter, cut into 4 pieces
3 tablespoons chopped fresh parsley

Steps:

  • For roasted lemons:
  • Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
  • For chicken:
  • Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.

LEMON-ROASTED CHICKEN WITH OLIVE COUSCOUS



Lemon-Roasted Chicken with Olive Couscous image

If you can find preserved lemons, try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. -David Feder, Buffalo Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings (4 cups couscous).

Number Of Ingredients 12

1 roasting chicken (5 to 6 pounds)
1 medium lemon, thinly sliced
1 teaspoon fennel seeds, crushed
1 tablespoon olive oil
3/4 teaspoon coarsely ground pepper
1/4 teaspoon salt
OLIVE COUSCOUS:
1 cup uncooked whole wheat couscous
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup coarsely chopped pitted green olives
1 tablespoon pine nuts

Steps:

  • Place chicken on a rack in a shallow roasting pan, breast side up., Tuck wings under chicken; tie drumsticks together., With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil; sprinkle with pepper and salt., Roast at 350° for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving., Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating. Stir in olives and pine nuts during the last minute of cooking. Serve with chicken.

Nutrition Facts :

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