Lemon Olive Chicken

Name: Lemon Olive Chicken
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 3 large lemons; 3 shallots; 3 garlic cloves; 4 chicken leg quarters; salt and pepper; ¼ cup olive oil; ¼ cup minced fresh parsley; 2 teaspoons dried oregano; ¾ cup dry white wine; 1 cup green olives; ½ cup crumbled Feta cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
Servings
4 servings
Calories
615 kcal
Course
Main Course
Cuisine
Mediterranean

Lemon Olive Chicken

Iris Warren

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Inexpensive chicken leg quarters baked with lemon, olives, and garlic. Topped with feta cheese.

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Ingredients

Servings

3 large lemons
3 shallots
3 garlic cloves
4 chicken leg quarters
salt and pepper
¼ cup olive oil
¼ cup minced fresh parsley
2 teaspoons dried oregano
¾ cup dry white wine
1 cup green olives see note
½ cup crumbled Feta cheese

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Instructions

Preheat the oven to 375 degrees.
Zest and juice two of the lemons. Cut the third into wedges. Peel the shallots; cut lengthwise once then crosswise into half moons. Peel and mince the garlic. Set all aside for now.
Pat the chicken dry and season generously with salt and pepper. Add the oil to a large, ovenproof frying pan and place over medium-high heat. When the oil is hot, add the seasoned chicken. Brown well on all sides, turning several times. Transfer the browned chicken to a plate.
To the pan, add the shallots and cook until softened. Add the parsley, garlic, and oregano and cook for an additional minute. Stir in the lemon juice, zest, wine, and olives. Return the chicken to the pan.
Bring the mixture to a simmer, cover the pan and place it in the oven (if your pan doesn’t have a lid, use a double thickness of foil). Cook for 45-50 minutes or until chicken is very tender. Remove the lid or foil and cook for an additional 10 minutes or until the juices are slightly reduced.
Serve the chicken topped with the pan sauce, feta cheese, and lemon wedges.

Notes

You’ll use green ripe olives for this recipe. Not the pimiento stuffed green olives packed in brine. Lindsay markets “California Green Ripe” olives packed in water and sea salt which is what I used. If you can’t find green ripe olives, you can use large black olives.

Nutrition Information

Show Details

Serving 1 Calories 615kcal (31%) Carbohydrates 16g (5%) Protein 28g (56%) Fat 47g (72%) Saturated Fat 12g (60%) Trans Fat 1g Cholesterol 158mg (53%) Sodium 855mg (36%) Potassium 571mg (16%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 676IU (14%) Vitamin C 50mg (56%) Calcium 179mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 615 kcal

% Daily Value*

Serving	1
Calories	615kcal	31%
Carbohydrates	16g	5%
Protein	28g	56%
Fat	47g	72%
Saturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	158mg	53%
Sodium	855mg	36%
Potassium	571mg	12%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	676IU	14%
Vitamin C	50mg	56%
Calcium	179mg	18%
Iron	3mg	17%