erickson bird family website

Chicken with Lemon and Olives

Ingredients - Serves 2

4 chicken thighs, bone in, skin on

1 lemon

1 sprig of fresh rosemary, minced

2 cloves of garlic, minced

¼ teaspoon of red hot pepper flakes

8 - 10 black olives

8 - 10 kalamata olives

8 - 10 green olives

¼ cup dry white wine


1. Pre-heat oven to 450°f, grease an oven proof pan.

2. Cut four slices of lemon and set aside.

3. Cut 4 small lemon segments and set aside.

4. Add a tablespoon of olive oil to a frying pan, heat to medium hot.

5. Brown the chicken thighs for 5 minutes on either side.

6. Transfer the chicken to the oven proof pan

7. Place a slice of lemon on each piece of chicken and sprinkle on some of the rosemary.

8. Roast the chicken in the oven for 30-35 minutes.

9. When the chicken is done, transfer to a serving dish.

10. Drain any excess oil from the frying pan.

11. When the chicken is done, transfer to a serving dish.

12. Re-heat the frying pan to medium heat, add to wine to de-glaze

13. Scrape the dripping from the oven proof pan, add to the frying pan.

14. Add the olives, garlic, hot peppers and remaining rosemary, simmer for 5 - 10 minutes.

15. Pour the olives and sauce on the chicken, serve with baby potatoes and carrots