Roast lemon chicken with sicilian olives
Nothing better in summer than a nice light chicken recipe with grilled vegetables.. This recipe is easy to make, it only takes 45-50 minutes to be cooked in the oven but you can always make it the night before and enjoy it for lunch the following day.
It serves 4 people and you will need:
1/3 cup (80ml) extra virgin olive oil
4 large onions, halved, thinly sliced
1 heaped tbs fresh thyme leaves, plus 8 small thyme springs
8 skinless chicken thigh cutlets
Plain flour, to dust
1-2 lemons, scrubbed, thinly sliced, seeds removed
1 1/2 cups (375ml) chicken stock
24 Sicilian or other large green olives
Heat 2 tbs of the oil in a large frypan over medium-low heat. Add onion and garlic and cook, stirring, for 20-25 minutes until soft and pale golden. Season, then stir in thyme leaves. Spread onion over the base of a roasting pan that will fit the chicken snugly in a single layer. Sprinkle over the thyme springs, then set aside.
Preheat oven to 190C. Heat remaining oil in the same frypan over medium-high heat. Dust chicken in flour, shaking off excess, then cook in 2 batches for 3-4 minutes each side until golden-brown.
Arrange chicken over onion, then overlap 2 lemon slices on each. Squeeze over the juice from any remaining lemon slices.
Meanwhile, bring stock to the boil in a saucepan then pour around the chicken. Cook in the oven, uncovered, for 40-45 minutes – adding olives after 30 minutes and basting with stock 2-3 times – until chicken is golden and cooked. Stand in the pan for 5 minutes, then transfer chicken, onion, olives and juices to a deep platter to serve.
You can serve it with grilled vegetables and bread slices to mop up the juices. Yummm!!!
Please let me know what you think about this recipe and Happy Eating!!