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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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2007


  • 2 lemons, washed, ends trimmed, cut into 12 1/4-inch slices, plus zest and 2 tablespoons juice (from a third lemon)
  • Coarse salt and ground pepper
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • 3 tablespoons olive oil
  • 5 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 cup reduced-sodium chicken broth, canned
  • 1/2 cup pitted green Sicilian or Spanish olives, thinly sliced
  • 1/4 cup chopped flat-leaf parsley


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

We used jarred Sicilian olives, but you can use other mild green olives such as Spanish.


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