Chicken with lemon & olives

Chicken with lemon & olives

A perfect dish to just bung in the oven and forget about while you worry about the rest of the meal

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 1 hour 15 mins

Method

  1. Heat the oven to 190C/fan 170C/gas 5. Put the onions, garlic, lemon and wine into a large casserole or ovenproof dish. Cut any excess fatty bits off the chicken then rub the pieces all over with olive oil and sit them on top of the veg and liquid. Sprinkle with salt and cook for 45 minutes. Add the olives to the pot, then cook for another 10 minutes or until the chicken is golden and cooked through.
  2. Take out the chicken. Bubble up the pan juices on the stove for 5 minutes until reduced a little then stir through the parsley. Serve the chicken with buttered couscous and the juices.
Try

Know-how

Look for the Belazu brand of preserved lemons in supermarkets. Serve with a big mound of buttered couscous and let everyone help themselves.

Per serving

502 kcalories, protein 40.8g, carbohydrate 8.7g, fat 31.8 g, saturated fat 8.5g, fibre 1.9g, salt 2.18 g

Recipe from olive magazine, September 2006.

BBC Good Food shows - Book tickets now

Latest comments and suggestions

  • 07 November 2007

    jennie rated and commented on this recipe

    2 stars

    I put the recommended amount of lemon for 2 servings (half a lemon) the sauce was so bitter we couldn't eat it. Preserved lemons might be the key or not adding as much.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 09 December 2007

    Niall rated and commented on this recipe

    4 stars

    Rather than use lemon (based on Jennie's experience), I used lime chopped in to very thin wedge instead. This resulted in a sweeter sauce which blended well with the red onion and olives.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 28 January 2008

    echtlekker commented on this recipe

    I used only a quarter of a lemon and this worked well too. I found the onion and garlic a bit one sided and am going to try with some different vegetables.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 01 February 2008

    Kiwi Judi commented on this recipe

    I would like to ask BBC when they say tested, does this mean only with the original ingredient preserved lemons? Because if not, then that explains everyone's comment about real lemons not being balanced. Cheers

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 11 October 2008

    Chris rated and commented on this recipe

    3 stars

    This was good but it could have done with more flavour. I shall try it again using more lemon. I used a preserved lemon and really didn't find the flavour came through. I shall use more onion and garlic too.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 07 May 2009

    vjohan commented on this recipe

    I used half an real lemon and veg stock instead of wine, and it turned out delicious. Will make this again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 28 June 2009

    eonk commented on this recipe

    Having lived in Marrakech for a while...you most definitley need to use preserved lemons..its worth findind a large jar and preserving the lemons yourself if you love this recipie.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 1 hour 15 mins

Ingredients

  • 2 red onions , cut into 8 wedges
  • 6 garlic cloves , unpeeled
  • 1 small preserved lemon , pulp removed and shredded or 1 lemon cut into thin wedges
  • 250ml white wine
  • 8 pieces of chicken , a mixture of thighs, drumsticks and breasts (on the bone if possible)
  • olive oil
  • 100g pitted green olives , drained
  • a small bunch flat-leaf parsley , roughly chopped
Send to a friend Print this recipe Add to your binder

Per serving

502 kcalories, protein 40.8g, carbohydrate 8.7g, fat 31.8 g, saturated fat 8.5g, fibre 1.9g, salt 2.18 g

Kodak

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
Find more recipes at Good Food channel

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy inspired recipes delivered straight to your door every month.

Order today, receive your first 3 issues for just £3.

Events

BBC Good Food shows

Join us in Birmingham, London or Glasgow in November!

Plan your trip and book tickets online now.

On TV

Foodie TV

Good Food Channel - see your favourite chefs on Sky Channel 249, Virgin TV 260.

See all TV listings at radiotimes.com, see all goodfoodchannel.co.uk

listings.

Websites

Shopping Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com
Shopping

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk