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–+ servings

Chicken with Lemon and Olives

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Author: www.miasdailydish.com
Hearty roasted chicken, highlighted with fresh lemon, olives and sweet prunes makes a simple weeknight dinner that's fancy enough to serve to guests.
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Ingredients

  • 1 whole preferably organic and free range, chicken
  • kosher salt and pepper
  • 2 Tbsp olive oil
  • 1 Tbsp sherry or other wine vinegar
  • 1 - 2 cloves fresh garlic crushed or finely minced
  • 1 Tbsp dried herbs or herb blend. Try oregano thyme or coarse poultry blend (I don't recommend finely powdered poultry spice)
  • 1 large lemon cut into 8 wedges
  • 1/4 cup dried pitted prunes - or more to taste
  • 1/4 cup large pitted green olives - or more to taste

Instructions

  1. Preheat your oven to 425°
  2. Cut the chicken into 8 - 10 pieces, wings, drumsticks, thighs and breasts. Cut off any big chunks of fat but leave the skin on the chicken
  3. Cut breasts into 2 pieces crosswise so that all parts are roughly the same size
  4. Season chicken on all sides with salt and pepper then place into a shallow roasting pan
  5. In a small bowl combine oil, vinegar, garlic and herbs. Pour over chicken and toss with hands to evenly distribute
  6. Distribute the prunes, green olives and lemon wedges evenly around the pan. It is better if the prunes and olives are on top of the chicken rather than resting on the pan surface as they will better retain their moisture
  7. Roast uncovered for about 40 minutes, or until done
  8. Transfer to a serving dish and carefully pour any pan juices over the chicken. You may wish to use a gravy separator to remove the fat from the pan juices, depending on the fattiness of the chicken

Recipe Notes

Adapted from Canadian Living Magazine