Lemon Chicken with Olives and Capers
Prep Time: 5 minutes
Cook Time: 20 minutes
2-3 Tablespoon of Extra Virgin Olive Oil
3 garlic cloves, minced
1/2 cup of dry white whine
zest of 1 lemon
1/4 cup of lemon juice
slices of lemon
1-1/2 teaspoon of fresh thyme leaves
1 cup of pitted olives
2 Tablespoon, capers
4-6 pics of chicken, you can use boneless skinless or bone in with skin on*
Parsley, ripped for garnish
Preheat oven to 425.
Gather the wine, garlic, lemon juice, lemon zest, thyme, olives and capers and measure out and move to the side. Have ready when needed.
Heat oil in an oven proof large skillet. (Cast iron would work great too). Season the chicken with salt and pepper. When oil is heated add the chicken to the pan and sear until well browned. Usually around 3 minutes per side at medium high heat.
Add the wine, garlic, lemon juice/zest, thyme, olives and capers. Make sure the chicken is coated, and let cook for 1 minute.
Transfer the pan to the oven and bake for about 12-15 minutes or until thermometer inserted into thickest part of chicken reads 165.
Turn on broiler and add pan back in for 1-2 minutes to just crisp the chicken up.
Serve immediately and sprinkle chopped parsley on top. Spoon the sauce onto the chicken with the olives and capers.
Any piece of chicken will work here, I like bone in chicken for this meal, but boneless will work great too. You might want a piece of bread to dip into the sauce because it is so good.
This dish pairs perfectly with a crisp salad.
Every oven is different and cooking times will vary.