Lemon-Honey Chicken with Olives

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Achieve the perfect salty-sweet combination in this Real Simple chicken dish featuring olives, kosher salt, lemon juice, and honey. And a bonus for this recipe is that you can make it a day ahead and reheat before serving.
1/2 cup lemon juice
1/2 cup low-sodium chicken broth
1/4 cup honey
2 (3.5 - 4 lb) chickens, cut into pieces
2 Tbsps olive oil
2 tsps kosher salt
10 sprigs fresh thyme
2 cups mixed large green and black olives
1. Heat oven to 450º F.
2. 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.
3. Turn the chicken skin-side up, add the olives, and cook for 20 minutes longer.
Yield: 8 servings

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.
Dish   Main DishCooking Method   Roasted
Main Ingredient   ChickenPrep Time   15 to 30 minutes
Cooking Time   45 minutes 
Features   Dairy-Free, Diabetic-Friendly, Wheat/Gluten-Free

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