Mediterranean Lemon Olive Chicken Recipes

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BRAISED CHICKEN WITH LEMON AND OLIVES



Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories     dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

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.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

EASY MEDITERRANEAN LEMON CHICKEN RECIPE



Easy Mediterranean Lemon Chicken Recipe image

This lemon chicken recipe is an easy weeknight dinner that will not disappoint. If you have the time, let the chicken marinate in the fridge for a few hours. But if not, letting it marinate at room temperature for just a few minutes will still impart flavor. See suggestions in notes for what to serve along!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 13

2 tsp dried oregano
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
3/4 tsp ground nutmeg
1/3 cup lemon juice
1/4 cup extra virgin olive oil,
2 to 3 tsp minced garlic
1 1/2 lb (6 to 7 pieces) boneless skinless chicken thighs, (you can use chicken breast (see notes) )
Kosher salt and pepper
1 large onion (diced)
2 lemons (halved)
Extra virgin olive oil
Fresh parsley for garnish

Steps:

  • In a small bowl, add the spices and mix to make the spice mixture.
  • In another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade.
  • Pat the chicken dry and season with kosher salt and pepper and sprinkle the spice mixture on both sides.
  • Place the chicken in a bowl and add the onions. Pour in the marinade and work the chicken a bit to make sure all the pieces are well covered with the marinade.
  • Leave the chicken to marinate at room temperature while you heat up the grill or griddle. OR, if you have the time, cover and refrigerate for 2 to 4 hours (or up to 8 hours).
  • When ready, heat a grill pan over medium-high heat (or an outdoor grill over medium-high heat). Do not add oil yet to the pan. Add the lemon halves, flesh side down, and grill briefly. Remove the grilled lemons and set aside for now.
  • Now, brush the pan with a little extra virgin olive oil. Using a pair of tongs, add the chicken pieces in one layer (discard any remaining marinade). Cook for 6 minutes or so on each side or until chicken is well cooked through (you can adjust heat to medium, if needed. If using an outdoor grill, carefully oil the grates and cook the chicken over medium-high heat for the same amount of time. (Chicken's internal temperature should register 165 degrees F).
  • Transfer the grilled lemon chicken to a serving platter. Add the grilled lemons (which you can squeeze for a little more juice), and garnish with parsley. See notes for serving ideas.

Nutrition Facts : Calories 239.4 kcal, Sodium 103.1 mg, SaturatedFat 2.6 g, Carbohydrate 5.1 g, Fiber 1.4 g, Protein 22.5 g, Cholesterol 107.7 mg, ServingSize 1 serving

MEDITERRANEAN LEMON OLIVE CHICKEN



Mediterranean Lemon Olive Chicken image

This dish sounds wonderful! IMHO. I'm planning to give it a try soon. This dish may be frozen for as long as 6 weeks. Freeze Chicken pieces individually with sauce. To reheat it, thaw. Then put a small amount of water in the bottom of the skillet, placing chicken inside. Cover and steam until heated through. From Food Everyday Issue 1.

Provided by Chef Patience

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

8 chicken breast halves
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
2 lemons
2 medium onions, Chopped
4 garlic cloves, Chopped
1 cup olive, pitted and halved (recipe says green, I would use black)
2 cups chicken broth
2 cups water
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes

Steps:

  • Season chicken with salt and pepper.
  • Heat 2 tbsp oil in large skillet, and quickly sear the chicken on both sides. Chicken should be golden brown. Remove the chicken from the skillet. Set aside.
  • Slice lemons thinly, and then cut slices in half.
  • If necessary, add the remaining oil to the pan. Fry the onion and garlic until soft, but not brown.
  • Add the lemons, olives, broth, and water. Simmer for 10 minutes.
  • Place the chicken in the skillet on top of the veggies and sprinkle with thyme and red pepper.
  • Cover and simmer until chicken is cooked, about 15 minutes.

Nutrition Facts : Calories 218.9, Fat 14, SaturatedFat 3, Cholesterol 46.4, Sodium 677.1, Carbohydrate 7.8, Fiber 2.4, Sugar 1.4, Protein 17.2

LEMONY MEDITERRANEAN CHICKEN



Lemony Mediterranean Chicken image

This is one of my most favorite family recipes. I can remember my mom would always make this when people would come over.

Provided by joecraig

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 4

Number Of Ingredients 12

¼ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
4 large cloves garlic, pressed
1 tablespoon dried oregano
¾ teaspoon salt
½ teaspoon coarsely ground black pepper
4 skinless, boneless chicken breast halves
8 baby red potatoes, halved
1 red bell pepper, cut into 1-inch wide strips
1 red onion, cut into 1-inch wedges
1 lemon, thinly sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken.
  • Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.
  • Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.

Nutrition Facts : Calories 517.3 calories, Carbohydrate 65.1 g, Cholesterol 60.8 mg, Fat 16.7 g, Fiber 9.2 g, Protein 30.8 g, SaturatedFat 2.7 g, Sodium 511 mg, Sugar 6.2 g

MEDITERRANEAN LEMON CHICKEN



Mediterranean Lemon Chicken image

This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.

Provided by NIBLETS

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 1h5m

Yield 6

Number Of Ingredients 7

1 lemon
2 teaspoons dried oregano
3 cloves garlic, minced
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
6 chicken legs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
  • Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
  • Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 2.8 g, Cholesterol 105.1 mg, Fat 11.8 g, Fiber 1.1 g, Protein 30.6 g, SaturatedFat 2.9 g, Sodium 199.6 mg

LEMON-OLIVE CHICKEN WITH ORZO



Lemon-Olive Chicken with Orzo image

This quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves. -Nancy Brown, Dahinda, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 tablespoon olive oil
4 boneless skinless chicken thighs (about 1 pound)
1 can (14-1/2 ounces) reduced-sodium chicken broth
2/3 cup uncooked whole wheat orzo pasta
1/2 medium lemon, cut into 4 wedges
1/2 cup pitted Greek olives, sliced
1 tablespoon lemon juice
1 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan., Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°.

Nutrition Facts : Calories 345 calories, Fat 17g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 636mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

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

MEDITERRANEAN BAKED CHICKEN WITH LEMON



Mediterranean Baked Chicken with Lemon image

While visiting our daughters in Ohio, we celebrated by cooking a wonderful Lebanese dinner. I showed my daughters how to bake chicken with garlic roasted potatoes. We finished with our homemade baklava. -Shirley Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

1 cup olive oil
1/2 cup lemon juice
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
8 boneless skinless chicken breast halves (6 ounces each)
3 medium lemons, thinly sliced
SPICE BLEND:
2 teaspoons paprika
1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon

Steps:

  • In a small bowl, whisk the first eight ingredients until blended. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1 hour. Cover and refrigerate remaining marinade., Preheat oven to 350°. Arrange lemon slices in two greased 11x7-in. baking dishes. Drain chicken, discarding marinade in bag. Place chicken over lemon slices. Mix spice blend ingredients; sprinkle over chicken. Drizzle with reserved marinade. Bake, covered, 35-40 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 385 calories, Fat 26g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 469mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

MEDITERRANEAN LEMON CHICKEN



Mediterranean Lemon Chicken image

This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.

Provided by ngibsonn

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 lemon
2 teaspoons dried oregano
3 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 chicken legs

Steps:

  • Preheat oven to 425°F (220°C).
  • In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper.
  • Stir until mixed.
  • Remove skin from chicken pieces and discard.
  • Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish.
  • Cover dish and bake for 20 minutes.
  • Turn and baste chicken.
  • Reduce heat to 400°F (205°C) and bake uncovered, basting every 10 minutes, for about 30 more minutes.
  • Serve chicken with pan juices.

Nutrition Facts : Calories 508.9, Fat 33.9, SaturatedFat 9, Cholesterol 207.9, Sodium 344.6, Carbohydrate 4, Fiber 1.6, Protein 46

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