Mediterranean Lemon Olive Chicken Recipes

EASY MEDITERRANEAN LEMON CHICKEN RECIPE

Steps:

• In a small bowl, add the spices and mix to make the spice mixture.
• In another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade.
• Pat the chicken dry and season with kosher salt and pepper and sprinkle the spice mixture on both sides.
• Place the chicken in a bowl and add the onions. Pour in the marinade and work the chicken a bit to make sure all the pieces are well covered with the marinade.
• Leave the chicken to marinate at room temperature while you heat up the grill or griddle. OR, if you have the time, cover and refrigerate for 2 to 4 hours (or up to 8 hours).
• When ready, heat a grill pan over medium-high heat (or an outdoor grill over medium-high heat). Do not add oil yet to the pan. Add the lemon halves, flesh side down, and grill briefly. Remove the grilled lemons and set aside for now.
• Now, brush the pan with a little extra virgin olive oil. Using a pair of tongs, add the chicken pieces in one layer (discard any remaining marinade). Cook for 6 minutes or so on each side or until chicken is well cooked through (you can adjust heat to medium, if needed. If using an outdoor grill, carefully oil the grates and cook the chicken over medium-high heat for the same amount of time. (Chicken's internal temperature should register 165 degrees F).
• Transfer the grilled lemon chicken to a serving platter. Add the grilled lemons (which you can squeeze for a little more juice), and garnish with parsley. See notes for serving ideas.

MEDITERRANEAN LEMON CHICKEN RECIPE - (4.4/5)

Steps:

• Mix flour and seasoning in shallow dish. Reserve 1 tablespoon. Moisten chicken lightly with water. Coat evenly with remaining flour mixture. Heat oil in large nonstick skillet on medium heat. Cook 1/2 of the chicken pieces 3 to 4 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if necessary. Remove chicken from skillet. Mix broth, lemon juice and reserved flour mixture in medium bowl until well blended. Add to skillet. Bring to boil, stirring to release browned bits in bottom of skillet. Stirring frequently, cook 5 to 7 minutes or until sauce is slightly thickened. Return chicken to skillet; cook until heated through. Sprinkle with chopped parsley. Serve with cooked pasta or rice, if desired.

MEDITERRANEAN LEMON OLIVE CHICKEN

Steps:

• Season chicken with salt and pepper.
• Heat 2 tbsp oil in large skillet, and quickly sear the chicken on both sides. Chicken should be golden brown. Remove the chicken from the skillet. Set aside.
• Slice lemons thinly, and then cut slices in half.
• If necessary, add the remaining oil to the pan. Fry the onion and garlic until soft, but not brown.
• Add the lemons, olives, broth, and water. Simmer for 10 minutes.
• Place the chicken in the skillet on top of the veggies and sprinkle with thyme and red pepper.
• Cover and simmer until chicken is cooked, about 15 minutes.

LEMON AND OLIVE CHICKEN

Steps:

• Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.
• Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.
• Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.

LEMONY MEDITERRANEAN CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken.
• Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.
• Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.

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.