Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
4 servings (serving size: 1 leg quarter and 2 tablespoons sauce)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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

Step 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°.

Step 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.

Step 5

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

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