Chicken With Roast Lemons And Green Olives Recipes

ROASTED CHICKEN WITH LEMON, RAMPS, AND GREEN OLIVES

Steps:

• Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Fry lemon slices until just beginning to brown, 2-3 minutes. Transfer to a plate and reserve oil in pan.
• Season chicken with salt and pepper. Return pan to medium-high heat. Working in batches to avoid crowding the pan, cook chicken, without turning, until skin is nicely browned and crisped, 7-8 minutes per batch. Transfer chicken, skin-side up, to a large roasting pan; repeat with remaining chicken. Reserve skillet (do not wash).
• Arrange reserved lemon slices and ramps around chicken pieces. Transfer roasting pan to oven and cook until chicken is cooked through (it should reach an internal temperature of 165°F), 25-30 minutes. Transfer chicken, lemon slices, and ramps to a serving platter, reserving pan juices.
• Heat reserved skillet over medium; add garlic and shallots and cook until softened, about 5 minutes. Add olives and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until reduced by about half, 2-3 minutes. Using a spoon, transfer chicken juices from roasting pan to skillet and cook until thickened, 3-5 minutes; season with salt and pepper. Spoon sauce around chicken and garnish with fresh parsley.

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS

Steps:

• For roasted lemons: Preheat oven to 325°F Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
• For chicken: Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.
• Heat 5 tablespoons oil in heavy large skillet over high heat.
• Add chicken and cook until golden brown, about 3 minutes per side.
• Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet.
• Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.
• Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
• Season with salt and pepper.
• Transfer to platter.
• Sprinkle with remaining 1 tablespoon parsley before serving,.

ROAST LEMON-GARLIC CHICKEN WITH GREEN OLIVES

Steps:

• Heat oven to 425°F.
• In a small bowl, mix lemon rind, juice, olive oil, herbs, salt and pepper.
• Arrange chicken in flameproof roasting pan. Spoon lemon-herb mixture over top. Place garlic around chicken, stirring to coat cloves.
• Roast in 425°F oven 40 to 45 minutes (internal temperature 170°F). Transfer chicken and garlic to platter.
• Add broth to pan. Place over medium-high heat; scrape up bits from bottom. Add olives; heat through. Pour over chicken. Top with parsley.

BRAISED CHICKEN WITH LEMON AND OLIVES

Steps:

• Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
• Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
• Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS

Steps:

• Prepare the Roasted lemons:.
• Preheat oven to 325°F.
• Line baking sheet with parchment paper.
• Arrange lemon slices in single layer on prepared sheet.
• Brush lemon slices with olive oil; sprinkle lightly with salt.
• Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.).
• Prepare the Chicken:.
• Sprinkle chicken with salt and pepper.
• Dredge chicken in flour to coat both sides; shake off excess.
• Heat 5 tablespoons oil in heavy large skillet over high heat.
• Add chicken and cook until golden brown, about 3 minutes per side.
• Stir in olives and capers.
• Add stock and bring to boil, scraping up browned bits from bottom of skillet.
• Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, cook another 5 minutes.
• Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
• Season with salt and pepper. Transfer to platter.
• Sprinkle with remaining 1 tablespoon parsley. Makes 4 servings.
• That's it!

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS

Steps:

• For roasted lemons:
• Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
• For chicken:
• Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.