Roast Lemon Chicken with Mushrooms and Olives

If you've never made a roast lemon chicken before, this recipe will make you want to do so right away. This recipe is an easy and delicious chicken dish that will leave everyone asking for seconds. Start by making the lemon butter, which can be easily made with a squeeze of lemon and a little olive oil. You can also mix in some garlic and pepper to make it extra flavorful. After you've prepared the lemon butter, rub the lemon inside the chicken, and put it in the oven. When the chicken is fully cooked, remove the foil from the oven and allow it to rest. After 30 minutes, serve the roasted lemon chicken with potatoes or your favorite vegetables.

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Course: Dinner, Main dishes

Cuisine: American, French

Keyword: chicken, mushroom, olive, Roasted Chicken

CookingStyle: Baking, Roasting

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 998kcal

Author: Black Pie

Cost: 20

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Equipment

Oven

sheet pan

large pan

Ingredients

12 chicken thighs boneless
1/4 Cup extra virgin olive oil plus 2 tablespoons
1 1/2 Tablespoon thyme minced fresh
1/2 -1 Tablespoon fine sea salt to taste
1/2 Teaspoon black pepper
1/4 Teaspoon red pepper flakes
10 peeled garlic cloves
1 Cup white wine dry
1 Cup olives whole, Black or kalamata
1 lemon preserved. minced (optional)
3 cups mushrooms sliced

Instructions

Preheat oven to 400 F.
In a large sheet pan, toss the chicken with 1/4 cup olive oil, thyme, salt and black pepper, and red pepper flakes.
Arrange chicken evenly on the pan, and scatter garlic cloves and olives. Pour white one over the chicken. Bake, covered with foil, for 40 minutes.
In the meantime, heat remaining 2 tablespoons olive oil in a large pan over medium-high heat and sauté mushrooms till nicely browned. season with 1/4 teaspoon salt and pepper.
After 40 minutes, add mushrooms and preserved lemons to the pan, and continue cooking, uncovered, for another 30-40 minutes. Chicken should be nicely browned.

Video

Notes

For this recipe, you'll need a roasting pan, preferably non-stick. A non-stick pan will prevent the chicken from browning too quickly, and aluminum will react with the lemon juice and produce an off-flavor in the finished dish. You can also use a cast-iron pan to roast your chicken, but that's not necessary. All-purpose baking pans work well for roast lemon chicken because they are inexpensive.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.