CHICKEN WITH ROAST LEMONS AND GREEN OLIVES
This recipe from Pamela Kaufman of Ferndale, Michigan gives this chicken a European flair with lemons, parsley, and olives.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on paper; sprinkle with pepper. Roast, turning slices over halfway through, until lightly browned around edges, 25 to 35 minutes. Set aside.
- After lemons have roasted 20 minutes, place 1/4 cup flour in a shallow bowl. Season chicken with salt and pepper; coat with flour, shaking off excess. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, 3 to 4 minutes per side; remove and set aside.
- Add garlic to skillet; cook 30 seconds. Add wine and cook, scraping up browned bits from bottom, until reduced by half, about 1 minute. Whisk in remaining tablespoon flour; cook until just starting to brown, about 30 seconds. Add 1/4 cup broth, whisking until combined. Add remaining broth, olives, zest, and lemon juice. Return chicken to skillet. Bring to a boil, reduce to a simmer, and cook, turning chicken once, until opaque throughout, 8 to 10 minutes. Add roast lemons and parsley; stir to coat. Serve.
Nutrition Facts : Calories 404 g, Fat 16 g, Protein 48 g, SaturatedFat 2 g
CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS
Provided by Dan Swinney
Categories Chicken Olive Roast Quick & Easy Lemon Pan-Fry Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
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.
ROASTED CHICKEN WITH LEMON, RAMPS, AND GREEN OLIVES
Ramps, with their wild, garlicky flavor, have become the seasonal poster child of spring, and for good reason. Here, they join tart lemon and briny green olives in a chicken dish that might become your new Passover favorite. Can't find ramps? Scallions work just as well.
Provided by Leah Koenig
Categories Chicken Roast Passover Kid-Friendly Small Plates
Yield Serves 8
Number Of Ingredients 11
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
I am not sure where I found this recipe, but I've made a a billion times now. It's not really one you can ever get tired of! I like to serve this with Zee Merchant's Spinach Rice - http://www.food.com/recipe/spinach-rice-37570
Provided by In Der Kuumlche
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
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,.
ROASTED CHICKEN WITH OLIVES, LEMON, AND GARLIC
Think there's no way to improve upon perfectly roasted chicken? Think again. At Herbsaint we would have to appoint someone to guard the pans while these birds cooled, or they would all end up wingless! In this recipe, the addition of rosemary, garlic, lemon, and olives perfumes the meat and suggests a world of accompaniments: steamed artichokes, just-cooked angel hair pasta, fluffy couscous, a salad of pungent greens with crusty bread for sopping up the juices. When it comes to wine, consider serving a rosé or a white from the Rhone valley.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F. Place a 13 × 9-inch roasting pan in the oven.
- Rinse the chicken and use paper towels to pat it dry, inside and out. Squeeze 1 of the lemon quarters over the skin and rub the juice around with your fingers. Using your fingers to gently separate the skin from the breast, place a couple of the garlic cloves and some of the lemon zest under the skin of the breast on each side. Let it sit about 10 minutes, then pat the bird dry again, rub the skin with 2 tablespoons olive oil, and season with the salt, pepper, red pepper, and some of the chopped rosemary. Make an incision on the inside of each thigh and insert a garlic clove. Place 3 of the garlic cloves in the cavity, along with the rosemary sprigs and 2 of the lemon quarters.
- You may tie the legs together over the cavity, if you like. Place the chicken breast side up in the preheated roasting pan. Bake for about 30 minutes, watching to make sure the chicken starts to brown. Carefully loosen the chicken from the pan with a spatula and turn it over to brown the underside.
- At this point, lower the oven heat to 400°F. Add the remaining tablespoon olive oil to the pan, then scatter the onion, olives, remaining garlic, lemon quarters and zest, and chopped rosemary around the chicken and cook for about 15 minutes. Turn the chicken over again and stir the onion, olives, and garlic around a little. Cook another 10-15 minutes to re-crisp the skin.
- When the chicken is a deep golden brown, remove it from the oven and let it sit for about 5 minutes. Transfer the chicken to a plate and collect any juices that drain. Tilt the roasting pan and spoon off the fat, if desired. Stir the olives, onion, and lemon around, pressing on the lemon a little to extract the juice. Add the chicken juices to the pan and scrape the brown bits off the bottom of the pan to incorporate them into the mixture. Spoon the juicy olive-onion mixture around the chicken and serve.
More about "roasted chicken with lemon ramps and green olives recipes"
CHICKEN WITH LEMON, GREEN OLIVES, AND CAPERS (VIDEO)
From kalynskitchen.com
5/5 (3)Total Time 45 minsCategory Skillet MealsCalories 462 per serving
- Wash the outside of the lemons, dry, and cut 2 lemons into 12 thin slices; we used a Mandoline Slicer (affiliate link) with the 3mm blade to get the lemon slices really thin.
- Spread out parchment paper (affiliate link) on a baking sheet, brush lemon slices lightly with olive oil and roast about 25 minutes.
- While the lemons roast, trim the boneless chicken breasts to remove fat and any undesirable parts and rub the chicken with poultry seasoning (affiliate link) and a little freshly ground black pepper.
CHICKEN WITH ROASTED LEMONS AND GREEN OLIVES
From melaniemakes.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 550 per serving
- Cut two lemons, ends trimmed, into twelve 1/4" slices. Arrange in a single layer on a parchment lined baking sheet.
- Roast until lightly browned around edges, 30 to 35 minutes, turning halfway through cooking time. Set aside.
- Place 1/4 cup flour in a shallow bowl. Season chicken with salt and pepper and coat with flour, shaking off excess.
SAUTéED CHICKEN WITH OLIVES, CAPERS AND ROASTED LEMONS RECIPE
From foodandwine.com
EASY LEMON ROASTED CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
MOROCCAN CHICKEN WITH ROASTED LEMONS AND GREEN OLIVES
From discovercaliforniawines.com
SHEET-PAN CHICKEN WITH RAMPS, LEMON AND GARLIC …
From today.com
ROAST CHICKEN WITH LEMON AND GARLIC RECIPE | BON …
From bonappetit.com
ROASTED GARLIC BUTTER CHICKEN WITH LEMON OLIVE DRESSING.
From halfbakedharvest.com
MEDITERRANEAN OLIVE CHICKEN - MARINATED ROAST CHICKEN RECIPE
From toriavey.com
CHICKEN WITH ROASTED LEMONS GREEN OLIVES AND …
From cheerfulcook.com
LIDIA BASTIANICH’S ROAST CHICKEN WITH ROSEMARY & LEMON RECIPE IS …
From eatingwell.com
LEMON CHICKEN WITH PASTA, OLIVES, AND HERBS - SIMPLY RECIPES
From simplyrecipes.com
SAUTéED CHICKEN WITH ROASTED LEMONS - RECIPE GIRL
From recipegirl.com
CHICKEN WITH ROASTED LEMONS, GREEN OLIVES & CAPERS
From thefancypantskitchen.com
ROASTED CHICKEN WITH OLIVES, LEMON, AND GARLIC
From cookstr.com
ROASTED CHICKEN WITH LEMON, RAMPS, AND GREEN OLIVES
From punchfork.com
ROAST CHICKEN WITH OREGANO | OVEN ROASTED CHICKEN
From lemonandolives.com
SHEET-PAN CHICKEN WITH LEMONS AND GREEN OLIVES - BETTER HOMES …
From bhg.com
60 FUN CHICKEN RECIPES TO GET OUT OF A COOKING RUT - MSN
From msn.com
ROASTED CHICKEN WITH LEMON RAMPS AND GREEN OLIVES FOOD
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love