Lemon Chicken with Olives

Ingredients

  • 8 very thin lemon slices, seeds removed
  • 8 bone in chicken pieces
  • 1 1/4 inch thick slice pancetta, chopped
  • 6 garlic cloves, halved
  • 2 tbs cracked rosemary
  • 3 tsp rubbed sage
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbs olive oil
  • 1/2 cup pitted Kalamatta olives
  • Preheat the oven to 425 degrees.
  • Place the lemon slices in the bottom of the baking dish.
  • Place the chicken pieces over the lemon slices.
  • Sprinkle the pancetta and garlic over and around the chicken.
  • Sprinkle rosemary, sage, salt and pepper.
  • Drizzle with olive oil and bake at 425 for 30-35 minutes, or until the chicken is cooked through.
  • Scatter olives around the pan for the last 5 minutes of cooking, just to heat through.
  • Ladle the sauce over the chicken when serving.

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