Chicken with Lemon and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup fresh orange juice |
1/4 cup fresh lemon juice |
3 tablespoons olive oil |
2 tablespoons honey |
3/4 teaspoon ground cumin |
6 garlic cloves, coarsely chopped |
4 chicken leg quarters, skinned |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
16 pimiento-stuffed green olives, halved |
1 lemon, thinly sliced |
1/4 cup fresh flat-leaf parsley leaves |
Directions:
1. Preheat oven to 400°.
2. Combine first 7 ingredients; marinate at room temperature 30 minutes.
3. Pour marinade into a 13 x 9-inch baking dish. Heat a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Arrange chicken in dish; sprinkle with salt and pepper. Top with olives and lemon slices. Bake at 400° for 40 minutes or until a thermometer registers 165°.
4. Remove chicken from dish; keep warm. Strain sauce over a saucepan, reserving solids. Bring sauce to a boil; cook 3 minutes or until slightly thick. Stir in olives and garlic; serve with chicken and lemons. Top with parsley.
5. Wine note: Finding an inexpensive wine that's complex enough to shine with a briny dish like this is a wine lover's coup. Discover Barefoot Wine's California Pinot Grigio ($6). With green apple, lemon, and jasmine opening to apricot and orange zest, it's a little sweet and briny like the chicken—and tastes like it costs way more than it does. —Sara Schneider
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