Chicken with Lemon and Olives

  • joboe1 Posted: 06/05/10
    Worthy of a Special Occasion

    I thought this was really good. The only thing different I did was deglaze the pan that the chicken was seared in with a little white wine and added that to the chicken when I put it in the oven.

  • Laurie18 Posted: 04/04/10
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    I loved this recipe. Lots of pans you use but they all work well once the dish is finished. You marinade in a baking dish then you brown those chicken legs in a frying pan then you bake them in the baking dish then you reduce the sauce in the frying pan. This was a big hit with the rice and peas (which I changed to brown rice). I would make again.

  • bramma Posted: 04/21/10
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    Like a previous reviewer, I found that the sauce burned in the pan long before the baking time was over. I was able to save the chicken by adding broth and thickening it with a bit of flour, but don't need the extra steps. Ultimately the flavor was quite good; the combination of ingredients is interesting and tasty. Perhaps it was the cast iron pan I used, but if I make this again, I'll bake it at no more that 350 degrees.

  • EllenDeller Posted: 10/25/10
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    This might be the best baked chicken I ever made--or ever ate! For two people, I only used 1/2 as much chicken, but I kept all the sauce and most of the olives. I cooked for 45 minutes at 375, which probably helped avoid the evaporation problem some reviewers mentioned. Served with couscous and steamed zucchini and red bells. Barefoot Pinot Grio is PERFECT!

  • LeAndra Posted: 05/03/10
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    I thought this chicken was really good. I followed recipe instructions exactly and didn't have a problem with the sauce boiling off. Grilling it sounds like a great idea, too! I also made the rice with brown rice and it was REALLY good! I couldn't stop eating it!

  • Saecca Posted: 05/09/10
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    I didn't have the problem of the sauce burning, but it might have been I only used to chicken breasts instead of the thighs. I found that the sauce was a bit too much on the salty/briny side for my liking, but my husband torn it up. The overall presentation is very nice with the lemons and the pea rice accompaniment. Not sure I would make it again, but it does well as a late-in-the-week-I-have-not-much-left-in-the-frige meal.

  • lweiske Posted: 03/30/10
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    I am an avid fan of Cooking Light recipes, but this one left me disappointed. I deviated from the recipe by using 8 chicken drumsticks instead of 4 leg quarters and substituted green olives for pimento stuffed olives. The preparation took a long time - to skin, marinate, brown, and bake the chicken, and then the additional steps to finish the sauce. The drumsticks tasted fine, but the combination of orange flavors from the marinade and the olives was less than pleasant. I would definitely recommend just baking the chicken with olive oil and seasoned with salt and pepper. Much less work and very tastey!

  • JanetinWa2 Posted: 04/06/10
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    The flavor of the dish was all right. However, the sauce burned in the pan during baking, so I was unable to reduce the sauce to serve on the chicken. Leaving out the honey or lowering the oven temperature may solve that problem, but I was not sufficiently impressed with the recipe to make it again.

  • JaneP5 Posted: 04/03/10
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    We used chicken thighs; didn't skin them. I used large orange slices on top. I didn't think the olives added enough but the flavor was wonderful.

  • curlygirl13 Posted: 04/07/10
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    This recipe was a huge hit in our house and I will be making it again soon. The chicken was incredibly moist and flavorful. I used boneless, skinless thighs and baked them at 400 for 30 minutes. There was plenty of liquid left in the pan to reduce and the sauce was tasty, if a bit greasy. Next time I might try to skim some of the fat off the juices before I make the sauce. But definitely a keeper!

  • GrumpyGourment Posted: 04/13/10
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    Here's how I made this recipe work without all the pans. Marinate chicken legs and thighs (not quarters) for a few hours in a baggie in the fridge but reduce garlic to 3 cloves. Turn the bag over several times during the marinating. Remove chicken from marinade but put the marinade into a saucepan. GRILL the chicken on your outdoor grill that you have sprayed with Pam or a similar product before heating or broil in the oven on a sprayed pan (the honey will stick otherwise). While the chicken is grilling, boil the marinade on high with the lemons and olives for 3 minutes and then reduce heat to simmer for 10 minutes. Cook the rice and peas during this time. Serve with the reduced sauce and the chopped parsley over the rice and chicken. Next time I will double the marinade and use chicken breasts.

  • Texancook99 Posted: 07/25/10
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    I like the idea of deglazing the pan with white wine, I'll try that next time. And there definitely will be a next time, good blend of flavors, and I didn't have any problems with burning or anything.

  • Mattadri Posted: 09/22/10
    Worthy of a Special Occasion

    I completely LOVED this recipe!!! So delicious! I love green olives, so it was perfect! Very nice presentation as well. Will do it over, and over, and over!

  • MrnWife05 Posted: 06/18/11
    Worthy of a Special Occasion

    I love the chicken and green olive combo. I really like what the oven does to the thin lemon slices. I've made this several times and have liked it every time. Followed recipe exactly and it always turned out good.

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