Honey Lemon Chicken with Olives
Did you know that honey bees pollinate an estimated 33% of the worlds crops; including lemons which are used in this bee-friendly recipe. These busy bees account for 80% of all pollination! So let's cook up something tasty using the fruits of their labors.
prep time
10 minutes
cook time
45 minutes
Ingredients
1/2 cup fresh lemon juice
1/2 cup low-sodium chicken broth
1/4 cup organic honey (locally-grown if available)
4 lbs of chickens pieces (thighs, breasts and legs)
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
10 sprigs fresh thyme
2 cups mixed large green and black olives
1/2 cup low-sodium chicken broth
1/4 cup organic honey (locally-grown if available)
4 lbs of chickens pieces (thighs, breasts and legs)
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
10 sprigs fresh thyme
2 cups mixed large green and black olives
Directions
Heat oven to 450º F. In a small bowl, whisk together the lemon juice, broth, and honey. Rub the chicken pieces on all sides with the oil and salt.
Place the chicken, skin-side down, in a roasting pan just large enough to make a single, snug layer. Pour the seasoned broth over the chicken and tuck the thyme among the pieces. Roast for 20 minutes. Turn the chicken skin-side up, add the olives, and cook for 20 minutes longer. (The recipe can be made up to 1 day ahead. Cover and refrigerate. Reheat, covered, in a 325º F oven for 25 minutes. To crisp the skin, broil 2 to 3 minutes.)
Place the chicken, skin-side down, in a roasting pan just large enough to make a single, snug layer. Pour the seasoned broth over the chicken and tuck the thyme among the pieces. Roast for 20 minutes. Turn the chicken skin-side up, add the olives, and cook for 20 minutes longer. (The recipe can be made up to 1 day ahead. Cover and refrigerate. Reheat, covered, in a 325º F oven for 25 minutes. To crisp the skin, broil 2 to 3 minutes.)
Looking for inspiration? Try these recipes:
Creamy Caramelized Onion Dip
Easy Beef Bourguignon
Sloppy Joe’s
