Kalamata-Lemon Chicken

Kalamata-Lemon Chicken created by Redsie

This is a very good Mediterranean style chicken dish that I love (lemon lover here). You just brown the chicken for a few mins and add the rest of the ingredients and place it in the oven while you go about making a salad (or whatever).

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 400 degree F.
  • In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
  • Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek Seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  • Cover and bake for 35 minutes or until chicken is tender and no longer pink.
  • Serve in shallow bowls with additional broth, if desired. Top with snipped oregano.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Annacia
Contributor
@Annacia
Contributor
"This is a very good Mediterranean style chicken dish that I love (lemon lover here). You just brown the chicken for a few mins and add the rest of the ingredients and place it in the oven while you go about making a salad (or whatever)."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. AlaskaPam
    This was very good, and I am sure I will make it again. I used bone in thighs and I think that was a good choice, they were falling off the bone tender. I loved the tangy flavor that the olives and lemons provided, but next time, I will include even more. The lemon wedges were a little bitter, so next time I will remove them before serving, but I would like even more lemon flavor. Maybe adding more lemon juice would do it. Thanks for posting! Made for ZWT9
  2. Chef Tweaker
    I think I will hold off on reviewing this. I had mixed feelings about it. But I did make some changes. I left out the orzo to reduce the carbs and used less than a cup of broth. I used dried oregano and powdered garlic for the Greek seasoning. I felt that the seasonings with the broth were spot-on for flavor. I don't know if it was the olives or the lemon slices that made the flavor "off" to me. Next time I may try just juicing the lemon and maybe tossing in some zest but not the slices. I think the rind made the sauce bitter.
  3. NurseJaney
    1/10-- sent DH to the store for some "skin-on, bone-in thunder-thighs"! Added some Meyer lemon juice (courtesy of an Arizona Zaarie), and threw in 6-8 peeled garlic cloves . Set at 400* for 60 min, then reduced to 350* for another 30 ! YUMMM! NO leftovers !! 4/07I used 4 LARGE bone-in, skin-on thighs - believe that is more flavorful. Let it bake for about 45-50 minutes -- prefer doneness to falling off the bone tender. The combination of lemon, kalamata, and Greek seasoning made a nice, flavorful dish -- and preparation was surely a snap. Served withBalsamic Baby Carrots for an easy Saturday night meal -- with sufficient leftovers for a repeat. Thanks for posting. Janey
  4. Shawna Landers
    This was a wonderful recipe. Very easy to put together. I had chicken thighs in the fridge so used those instead of breasts but other than that I made the recipe just like it was written. My family loved it! We will definitely be eating this again. Thanks for a great recipe. MADE FOR ZWT4 FOR DAFFY DAFFODILS
  5. Dominique353
    This was good but for some reason a bit too lemony. I made it exactly as the recipe said except left out the olives and used drumsticks. It was an easy meal to prepare and I will probably try it again in the future.
Advertisement

Find More Recipes