Greek Lemon Chicken
photo by Leggy Peggy
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 lemons
- 2 teaspoons dry all purpose Greek seasoning
- 4 bone-in chicken breast halves, about 2-1/2 lbs
- 1 onion, cut in 8 wedges
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cracked pepper
- 4 ounces pitted kalamata olives, drained, 1 cup
- 1 tablespoon thinly sliced of fresh mint
- mint sprig
directions
- Preheat oven to 400 degrees.
- Cut 2 lemons into 12 slices; sprinkle with 1 t. seasoning. With fingers, loosen skin from chicken breasts. Arrange 3 lemon slices under skin of each breast; smooth skin over lemons. Place in large roasting pan.
- Cut remaining lemons into edges. Place lemon wedges and onion around chicken. Sprinkle with salt, pepper and remaining seasoning; add olives.
- Roast until juices run clear when chicken is pierced with fork, about 45 minutes. Transfer to serving platter. Drizzle with pan juices. Let stand 10 minutes.
- Just before serving, sprinkle with mint. Garnish with mint sprigs.
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Reviews
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I had two whole chicken breast that just happened to be attached to the test of the chicken, so I made this as a roast dinner. So slide the lemon slices under the breast and put a lemon in the chicken cavity. Scattered the onions and olives around the whole bird. The result was a sensational dish served with baked potatoes, corn on the cob and salad. Oh, and I used a homemade Greek seasoning from Annacia
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This surely was Mediterranean; bright, clean, and a super tasty chicken dish. Love how the lemons and olives meld with the rest of the ingredients and balance out the dish. I used all as suggested, except that I used drumsticks as I already had them in the freezer. I also used Cavenders all-purpose Greek seasoning and in addition I also added the no salt Cavenders Greek seasoning to add more flavor without it becoming salty. It came out perfect! This one will have repeats. Thank you Jackie for a lovely dinner. Made it for CQ3.
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I loved this, and loved the smell of the olives while the chicken cooked. DS said the lemon was too overpowering, but I didn't find it so. (He ate two chicken breasts though, so it couldn't have been bad. LOL) My chicken breasts were huge, two of them weighed 2 1/2 lbs, so I adjusted the recipe accordingly...Made for Zaar Cookbook Tag game. Thanks for sharing!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!