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