Mediterranean Lemon and Olive Chicken |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Gorgeous oven roast chicken with lemons, olives and fresh herbs! We love the bright and beautiful mediterranean flavors in this dish. Simple, elegant, and company worthy. Serve with Wine Lover's Rice Wine Lover's Rice and steamed broccoli. Adapted from Fine Cooking. Ingredients:
4 boneless skinless chicken breasts |
salt |
fresh ground black pepper |
1 tablespoon butter |
1 tablespoon extra virgin olive oil |
1 medium lemon, peeled and sliced |
5 medium shallots, peeled and quartered lengthwise |
3/4 cup pitted olive, rinsed and halved |
8 fresh sage leaves |
3 bay leaves |
2 sprigs fresh thyme, plus 1 teaspoon chopped thyme |
additional lemon slice, to garnish |
Directions:
1. Preheat oven to 425 degrees F.
2. Season chicken all over with salt and pepper.
3. Heat the butter and olive oil in an ovenproof skillet over medium high heat.
4. Working in batches if necessary, cook chicken on both sides until lightly browned, about 5-6 minutes per side. Transfer chicken to a plate.
5. Add shallots, olives, sage, bay leaves, thyme sprigs and lemon segments to pan and saute until fragrant, about 1-2 minutes.
6. Return the chicken to the pan and transfer to the oven. Roast until chicken is done, about 20-25 minutes.
7. Serve garnished with fresh thyme and additional sliced lemon.
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