Category Archives: French

Lemon Garlic Chicken with Olives

Sticking to my idea of trying new dishes, I saw this Lemon Garlic Chicken with Olives recipe and thought “Hey, why not”.

Let’s get to it.

  • 1 4 pound chicken cut up, or chicken pieces
  • 25 garlic cloves peeled
  • 3/4 cup chicken broth
  • 1/3 cup pitted green olives, rinsed
  • 1 Tbsp chopped lemon zest
  • 1/3 cup fresh lemon juice
  • 2 Tbsp extra virgin olive oil
  • 1/3 cup finely chopped fresh herbs (rosemary, thyme, parsley, oregano, basil, sage, etc.)
  • Salt and freshly ground pepper to taste
  • 1 Tbsp Unsalted melted butter

Ok, you’ll

1) Preheat oven to 425.

2) Combine the lemon zest and juice, olive oil, butter, herbs, and salt and pepper in a small bowl and stir.

3) Arrange chicken pieces in a roasting pan, place the garlic cloves all around the chicken, and pour lemon-herb mixture over them.

Chicken getting ready to head into the oven.

Chicken getting ready to head into the oven.

4) Roast for about 50 minutes or until nicely browned.

4) Remove chicken.

5) In a large pan, over a medium heat, add the roasted chicken, garlic, juice, and chicken stock. Stir.

6) Add the olives and stir, cooking a few more minutes.  Serve immediately.

Lemon Garlic Chicken with Green Olives

Lemon Garlic Chicken with Green Olives

The small change I made to the recipe was the addition of the butter… next time I will do a number of things different.

I’d love to be sitting here telling you this dish was fantastic, or that the flavors magically danced on my tongue, but that is not the case. When the recipe says it’s Lemom Garlic Chicken they really mean it’s Lemon Chicken. The Lemon was too overwhelming.  Now, that is not to say it was bad, but it wasn’t a home run.

Interestingly enough, if one eats a piece of garlic, chicken and an olive at the same time the flavors seem to balance out.  Eat them alone and it really doesn’t work… alone the chicken has too much lemon, the garlic has lost the kick, or the olives were too salty.

Next time I get around to this I play on significantly cutting the lemon juice, maybe just making the lemon zest the core lemon flavor, and made the base of the dish butter.