Braised Chicken With Lemon and Olives
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8chicken thighs, skin-on and bone-in, about 3½ pounds
- Salt and pepper
- ½teaspoon red pepper flakes
- 6garlic cloves, minced
- ½teaspoon crushed fennel seeds
- 1tablespoon roughly chopped rosemary
- 1tablespoon olive oil
- 2Meyer lemons, cut in wedges
- 1cup flavorful olives with pits, a mixture of black and green, about 1 pound
- 1cup chicken broth
- 3tablespoons chopped parsley
Nutritional analysis per serving (6 servings)
646 calories; 48 grams fat; 13 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 9 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 44 grams protein; 829 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I've made this at least five times over the past year. The only thing that I would change is that recipe calls for the chicken to be put in the over to be browned slightly. That didn't work for me. I brown the chicken in a skillet then put the spices on and cook it for just under an hour. The chicken looks nicer and has a little crunch on the skin.
Try this with oranges (peel and all) especially if Meyer lemons aren't easily available. Here in India we don't see them, so oranges (amp up spiciness to cut their sweetness). I also sear the chicken pieces (skin side only) instead of the initial baking to ensure a crispier skin.
This was amazing! The second time I made it I added artichoke hearts, which went wonderfully with the dish.
Made this for dinner after receiving a shipment of Meyer lemons over the weekend. I did not have fresh rosemary on hand, so I subbed the rosemary herb butter I made and froze in the fall (and omitted olive oil since I added fat). It was spectacular. The flavors together are bright and comforting. We had this over orzo for a great weeknight dinner.
So good. Made with 4 thighs but kept most of the potions of other ingredients close to the same. Cooked 20 min at 375 convection. Added 5 minutes more at 400 degrees to brown further. Reduced broth by 1/4 cup. Incredibly tender chicken. Added a touch of chicken broth to sauce at the end as it cooked down quickly and as I needed to cut the lemon flavor a bit. Amazing result! Will add this to my “company” rotation; presentation is gorgeous.
This was fantastic. I added about a cup of white wine when I added the chicken stock, and did not bother to reduce the sauce. I served it with the lemony orzo and asparagus recipe on this site (sans breadcrumbs), but used green beans instead of asparagus. It was a great comb