Chicken with Lemon and Olives

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Yield: 4 servings (serving size: 1 leg quarter and 2 tablespoons sauce)
Cost per Serving: $2.39
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 343
  • Fat: 19.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 11.9g
  • Polyunsaturated fat: 3.3g
  • Protein: 27.2g
  • Carbohydrate: 18.4g
  • Fiber: 1.7g
  • Cholesterol: 105mg
  • Iron: 2mg
  • Sodium: 852mg
  • Calcium: 46mg

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. 1. Preheat oven to 400°.
  2. 2. Combine first 7 ingredients; marinate at room temperature 30 minutes.
  3. 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. 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.
  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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