Rating: 4 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 4
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 7
Jennifer Martinkus
Recipe by Cooking Light April 2010

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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

Nutrition Facts

343 calories; fat 19.2g; saturated fat 2.7g; mono fat 11.9g; poly fat 3.3g; protein 27.2g; carbohydrates 18.4g; fiber 1.7g; cholesterol 105mg; iron 2mg; sodium 852mg; calcium 46mg.
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