Lemon Sage Baked Chicken With Olives Recipes

LEMON SAGE BAKED CHICKEN WITH OLIVES

Steps:

• Prepare your lemon sage marinade. In blender or food processor, blend together sage, lemon juice, lemon zest, onion, garlic, olive oil, seasonings, and mustard. The marinade should be creamy and smooth (see notes if don't have food processor).
• Place cleaned/trimmed skinless chicken in large bowl or casserole dish.
• Pour the marinade over the chicken thighs or chicken breast. Reserve a small amount of marinade for brushing chicken with marinade, once baked. (optional)
• Place chicken in fridge to marinate for at least 30 minutes or up to 2 hours. If you are using chicken breast, marinade for at least 1 hour in fridge first.
• After the chicken has marinated, preheat oven to 400 F.
• Place the marinated chicken and sliced onion in an oven safe skillet. Brown chicken and onion on medium high for 3 -5 minutes, flip chicken once while browning cooking. Remove from heat.
• Add the olives around the chicken and lemon slices on top of each piece of chicken.
• Season with pepper.
• Bake/Roast for 25 -30 minutes, checking internal temperature at 20 minutes to see progress. If you are using thick chicken breast, you might have to cook longer.
• Broil last 2-3 minutes to create a crispy outside on the chicken and lemon slices on top.
• Remove and let sit for 8-10 minutes before touching serving.
• - Brush baked chicken with the reserved marinade

EASY BAKED LEMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

LEMON-SAGE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°., In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.

BRAISED CHICKEN WITH LEMON AND OLIVES

Steps:

• Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
• Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
• Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

LEMON & SAGE ROASTED CHICKEN

Steps:

• Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.

ROASTED CHICKEN WITH OLIVES, LEMON, AND GARLIC

Steps:

• Preheat the oven to 450°F. Place a 13 × 9-inch roasting pan in the oven.
• Rinse the chicken and use paper towels to pat it dry, inside and out. Squeeze 1 of the lemon quarters over the skin and rub the juice around with your fingers. Using your fingers to gently separate the skin from the breast, place a couple of the garlic cloves and some of the lemon zest under the skin of the breast on each side. Let it sit about 10 minutes, then pat the bird dry again, rub the skin with 2 tablespoons olive oil, and season with the salt, pepper, red pepper, and some of the chopped rosemary. Make an incision on the inside of each thigh and insert a garlic clove. Place 3 of the garlic cloves in the cavity, along with the rosemary sprigs and 2 of the lemon quarters.
• You may tie the legs together over the cavity, if you like. Place the chicken breast side up in the preheated roasting pan. Bake for about 30 minutes, watching to make sure the chicken starts to brown. Carefully loosen the chicken from the pan with a spatula and turn it over to brown the underside.
• At this point, lower the oven heat to 400°F. Add the remaining tablespoon olive oil to the pan, then scatter the onion, olives, remaining garlic, lemon quarters and zest, and chopped rosemary around the chicken and cook for about 15 minutes. Turn the chicken over again and stir the onion, olives, and garlic around a little. Cook another 10-15 minutes to re-crisp the skin.
• When the chicken is a deep golden brown, remove it from the oven and let it sit for about 5 minutes. Transfer the chicken to a plate and collect any juices that drain. Tilt the roasting pan and spoon off the fat, if desired. Stir the olives, onion, and lemon around, pressing on the lemon a little to extract the juice. Add the chicken juices to the pan and scrape the brown bits off the bottom of the pan to incorporate them into the mixture. Spoon the juicy olive-onion mixture around the chicken and serve.

BAKED CHICKEN WITH LEMON, POTATO AND OLIVES

Steps:

• Preheat oven to 180 Degrees Celsius.
• Place potatoes, onion, olives, lemon, pancetta and bay leaves in roasting tin.
• Pour over stock.
• Place chicken pieces on top and drizzle with olive oil. Season.
• Roast for 50 minutes unil chicken is golden.
• Remove chicken, place on warm plate and cover with foil.
• Increase oven temperature to 220 Degrees Celsius.
• Return roating tin to oven and cook for approx 10 more minutes until potatoes are golden.
• Place chicken back on top, heat through, sprinkle with parsley and serve.

CHICKEN WITH OLIVES AND LEMON

Steps:

• Preheat oven to 325 degrees.
• Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat.
• Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
• Lightly spoon flour into dry measuring cup; level with a knife.
• Combine flour, juice, and broth, stirring with a whisk until smooth. Sprinkle flour mixture over chicken, tossing to coat.
• Top chicken with olives and lemon.
• Bake at 325 for 1 hour or until thermometer registers 180 degrees.