Chicken With Roasted Lemons Green Olives And Capers Recipe Epicuriouscom

Steps:

• Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

Steps:

• Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Fry lemon slices until just beginning to brown, 2-3 minutes. Transfer to a plate and reserve oil in pan.
• Season chicken with salt and pepper. Return pan to medium-high heat. Working in batches to avoid crowding the pan, cook chicken, without turning, until skin is nicely browned and crisped, 7-8 minutes per batch. Transfer chicken, skin-side up, to a large roasting pan; repeat with remaining chicken. Reserve skillet (do not wash).
• Arrange reserved lemon slices and ramps around chicken pieces. Transfer roasting pan to oven and cook until chicken is cooked through (it should reach an internal temperature of 165°F), 25-30 minutes. Transfer chicken, lemon slices, and ramps to a serving platter, reserving pan juices.
• Heat reserved skillet over medium; add garlic and shallots and cook until softened, about 5 minutes. Add olives and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until reduced by about half, 2-3 minutes. Using a spoon, transfer chicken juices from roasting pan to skillet and cook until thickened, 3-5 minutes; season with salt and pepper. Spoon sauce around chicken and garnish with fresh parsley.

Steps:

• Preheat the oven to 450°F. Place a 13 × 9-inch roasting pan in the oven.
• Rinse the chicken and use paper towels to pat it dry, inside and out. Squeeze 1 of the lemon quarters over the skin and rub the juice around with your fingers. Using your fingers to gently separate the skin from the breast, place a couple of the garlic cloves and some of the lemon zest under the skin of the breast on each side. Let it sit about 10 minutes, then pat the bird dry again, rub the skin with 2 tablespoons olive oil, and season with the salt, pepper, red pepper, and some of the chopped rosemary. Make an incision on the inside of each thigh and insert a garlic clove. Place 3 of the garlic cloves in the cavity, along with the rosemary sprigs and 2 of the lemon quarters.
• You may tie the legs together over the cavity, if you like. Place the chicken breast side up in the preheated roasting pan. Bake for about 30 minutes, watching to make sure the chicken starts to brown. Carefully loosen the chicken from the pan with a spatula and turn it over to brown the underside.
• At this point, lower the oven heat to 400°F. Add the remaining tablespoon olive oil to the pan, then scatter the onion, olives, remaining garlic, lemon quarters and zest, and chopped rosemary around the chicken and cook for about 15 minutes. Turn the chicken over again and stir the onion, olives, and garlic around a little. Cook another 10-15 minutes to re-crisp the skin.
• When the chicken is a deep golden brown, remove it from the oven and let it sit for about 5 minutes. Transfer the chicken to a plate and collect any juices that drain. Tilt the roasting pan and spoon off the fat, if desired. Stir the olives, onion, and lemon around, pressing on the lemon a little to extract the juice. Add the chicken juices to the pan and scrape the brown bits off the bottom of the pan to incorporate them into the mixture. Spoon the juicy olive-onion mixture around the chicken and serve.

Steps:

• For roasted lemons:
• Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
• For chicken:
• Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.

Steps:

• 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minute, until the lemons begin to brown around the edges. 2. In a deep medium skillet, heat the remaining ¼ cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add olives, capers and stock and bring to a boil. Cook over high heat until stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley. Season with salt and pepper, and simmer just until the chicken is cooked through, about 1 minute. 3. Transfer the chicken to plates and spoon the sauce on top.

Steps:

• Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.
• Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.
• Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.
• Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.

Steps:

• Prepare the Roasted lemons:.
• Preheat oven to 325°F.
• Line baking sheet with parchment paper.
• Arrange lemon slices in single layer on prepared sheet.
• Brush lemon slices with olive oil; sprinkle lightly with salt.
• Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.).
• Prepare the Chicken:.
• Sprinkle chicken with salt and pepper.
• Dredge chicken in flour to coat both sides; shake off excess.
• Heat 5 tablespoons oil in heavy large skillet over high heat.
• Add chicken and cook until golden brown, about 3 minutes per side.
• Stir in olives and capers.
• Add stock and bring to boil, scraping up browned bits from bottom of skillet.
• Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, cook another 5 minutes.
• Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
• Season with salt and pepper. Transfer to platter.
• Sprinkle with remaining 1 tablespoon parsley. Makes 4 servings.
• That's it!

Steps:

• Add coriander, cumin, or paprika to the salt, if desired. Pat chicken dry and season the cavity and skin with 1 1/2 teaspoons salt each. Place it on a rimmed baking sheet lined with a rack. Refrigerate, uncovered, at least 12 hours and up to 24 hours.
• Sprinkle the cavity with 1/4 teaspoon pepper. Then pierce whole lemon all over with a fork; put it inside the cavity with 6 thyme sprigs. Rub butter evenly over the skin, season with another 1/4 teaspoon pepper, and tie the legs firmly with twine. On a rimmed baking sheet lined with parchment, overlap lemon and onion slices to create a base slightly larger than the chicken. Set the bird on top of this "rack," which will collect the chicken fat as it drips. Strip the leaves from remaining 3 thyme sprigs and scatter them over the chicken. Let the bird stand at room temperature for 30 minutes, which will help it cook evenly.
• Preheat the oven to 450 degrees. Roast the chicken 20 minutes, then reduce the heat to 350 degrees, rotate the sheet, and continue cooking until a thermometer registers 160 degrees, 25 to 35 minutes. (For the most accurate reading, insert it in two places: the thickest part of the breast, then the thigh, near but not touching the bone.) Let the chicken stand 10 minutes (the temperature will rise to 165 degrees) -- this allows the juices to redistribute, creating tender meat. Serve, with the roasted lemon and onion slices.

Steps:

• Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

Steps:

• For roasted lemons: Preheat oven to 325°F Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
• For chicken: Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.
• Heat 5 tablespoons oil in heavy large skillet over high heat.
• Add chicken and cook until golden brown, about 3 minutes per side.
• Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet.
• Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.
• Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
• Season with salt and pepper.
• Transfer to platter.
• Sprinkle with remaining 1 tablespoon parsley before serving,.