Lemon chicken with olives
Lemon chicken with olives is a Mediterranean-inspired dish featuring seared chicken thighs cooked in a rich tomato sauce with zesty lemon and salty olives. The combination of flavours makes it ideal for family dinners.
Cook time 48 min
Prep time 20 min
Ingredients:
12 chicken thighs2 tbsp olive oil
1 onion
2 garlic cloves
1 can canned tomatoes
1 lemon
2 tsp brown sugar
1 tsp dried oregano
1 cup olives
Lemon chicken with olives is a delightful Mediterranean-inspired dish that blends the zesty flavor of lemon with the rich, briny taste of olives. This savory and aromatic recipe is perfect for family dinners or gatherings. With simple ingredients, it's both easy to prepare and sure to impress.
Instructions:
- Preheat your oven to 375°F (190°C).
- Pat the chicken thighs dry with paper towels and season them liberally with salt and pepper on both sides.
- In a large ovenproof skillet or shallow Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Once the oil is hot, add the chicken thighs in a single layer (you might need to do this in batches to avoid overcrowding).
- Sear the chicken for about 5 minutes on each side, or until they are golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook over medium heat until it becomes soft and translucent, about 5-7 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Pour in the canned tomatoes (including juices) and stir to combine.
- Add the brown sugar and dried oregano. Stir well to combine.
- Return the seared chicken thighs to the skillet, nestling them into the tomato mixture.
- Arrange the lemon slices and olives around and on top of the chicken.
- Make sure the chicken is mostly submerged in the sauce for even cooking.
- Taste the sauce and season with additional salt and pepper if necessary.
- Transfer the skillet to the preheated oven.
- Bake for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the sauce has thickened.
- Remove the skillet from the oven and let the dish rest for a few minutes.
- Serve the chicken thighs hot, spooning the tomato-olive sauce over the top.
Lemon chicken with olives is a versatile and flavorful dish that's easy to prepare yet impressive enough for special occasions. By following these tips and using fresh, high-quality ingredients, you'll create a delicious meal that everyone will love. Enjoy the bright and savory flavors this recipe brings to your table!
Lemon chicken with olives FAQ:
Bake the dish in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Check the internal temperature of the chicken thighs with a meat thermometer. They should reach 165°F (74°C) for safe consumption. Additionally, the juices should run clear when pierced.
Yes, you can substitute olives with capers for a briny flavor or omit them for a milder taste. Adjust the seasoning accordingly to maintain the dish's balance.
Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Kalamata or green olives are ideal for this dish due to their robust flavor. You can also use a mix of both for varied taste.
Cooking Tips:
- For extra flavor, marinate the chicken thighs in lemon juice and olive oil for at least an hour before cooking.
- Use good quality olives, preferably Kalamata olives, to enhance the dish's flavor.
- Add a splash of white wine or chicken broth to the tomato sauce for additional depth.
- You can substitute chicken thighs with chicken breasts if you prefer leaner meat, but keep an eye on the cooking time to prevent drying out.
- Garnish with fresh parsley or cilantro for a touch of color and freshness before serving.
Nutrition Facts
8 ServingsCalories 390kcal
Protein 27g
Carbohydrates 8g
Fiber 2.45g
Sugar 3.54g
Fat 33g
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