This recipe, from an old issue of Chatelaine magazine, calls for chicken breasts. The chef prefers the dark meat, so maybe he could make this with chicken thighs instead. We could make half the recipe, or try it on a night when we’re having company.
It also calls for unpitted olives, but I think that pitted ones would work just as well – and would be easier to eat!
Lemon, Chicken and Olive Bake
- 6 skin-on, bone-in chicken breasts
- 2 lemons
- 1/2 cup whole black or green olives, unpitted
- 10-oz can undiluted chicken broth
- 1 tsp dried thyme leaves
- Preheat oven to 400F.
- Place chicken, skin-side up, in a 9×13 inch baking dish.
- Slice lemons into quarters and discard visible seeds.
- Scatter lemons and olives in between chicken breasts.
- Pour broth overtop, and sprinkle with thyme.
- Cover dish tightly with foil, and bake in centre of oven for 30 minutes.
- Remove foil and baste chicken with pan juices.
- Return to oven and bake, uncovered, basting occasionally with pan juices, until chicken is springy when pressed, and skin is crispy and golden, about 30 minutes.
Serve over rice or noodles.