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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