Chicken with Lemon and Olives

Chicken with Lemon and Olives Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Yield:

4 servings (serving size: 1 leg quarter and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 343
Fat 19.2 g
Satfat 2.7 g
Monofat 11.9 g
Polyfat 3.3 g
Protein 27.2 g
Carbohydrate 18.4 g
Fiber 1.7 g
Cholesterol 105 mg
Iron 2 mg
Sodium 852 mg
Calcium 46 mg

Ingredients

1/4 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
3/4 teaspoon ground cumin
6 garlic cloves, coarsely chopped
4 chicken leg quarters, skinned
1/2 teaspoon salt
1/2 teaspoon black pepper
16 pimiento-stuffed green olives, halved
1 lemon, thinly sliced
1/4 cup fresh flat-leaf parsley leaves

Preparation

1. Preheat oven to 400°.

2. Combine first 7 ingredients; marinate at room temperature 30 minutes.

3. Pour marinade into a 13 x 9-inch baking dish. Heat a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Arrange chicken in dish; sprinkle with salt and pepper. Top with olives and lemon slices. Bake at 400° for 40 minutes or until a thermometer registers 165°.

4. Remove chicken from dish; keep warm. Strain sauce over a saucepan, reserving solids. Bring sauce to a boil; cook 3 minutes or until slightly thick. Stir in olives and garlic; serve with chicken and lemons. Top with parsley.

Wine note: Finding an inexpensive wine that's complex enough to shine with a briny dish like this is a wine lover's coup. Discover Barefoot Wine's California Pinot Grigio ($6). With green apple, lemon, and jasmine opening to apricot and orange zest, it's a little sweet and briny like the chicken—and tastes like it costs way more than it does. —Sara Schneider

Note:

Jennifer Martinkus,

April 2010
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