Italian · Dinner
Roast Chicken with Lemon and Olives
Bone-in chicken thigh roasted skin-side up until golden and crisp, nestled with lemon, garlic, green olives, rosemary and olive oil. The rendered pan juices deglaze with chicken stock to create a light sauce that balances the salty brine of the olives against bright citrus acidity.
$5
12 minsPrep
40 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
398Calories
32.8gProtein
27.5gFat
7.4gCarbs
2.1gSugar
2.4gFiber
945mgSodium
143mgChol
7.2gSat Fat
380mgPotassium
52mgCalcium
1.9mgIron
0.5mcgVitamin B12
12.5mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the chicken thigh dry and season both sides with salt and pepper, then let sit at room temperature for 5 minutes while the oven heats to 425°F (220°C).
2
Build
In a small roasting tray, scatter onion, garlic, lemon, green olives and rosemary, then lay the chicken thigh skin-side up and drizzle with olive oil.
3
Roast
Roast at 425°F (220°C) for 35-40 minutes until the skin is deep golden and crisp and a thermometer reads 165°F (74°C) at the thigh.
4
Plate
Lift the chicken onto a plate, deglaze the tray with chicken stock for 1-2 minutes, then spoon the olives and pan sauce over the chicken.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420gone bone-in, skin-on chicken thigh
- 11 lemon
- 4 cloves4 cloves garlic
- 2.8 oz80g green olives
- 2 sprig2 sprig rosemary
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml chicken stock
- 11 small onion
- salt, to taste
- black pepper, to taste
