Greek Chicken with Roasted Lemon, Olives and Capers
Olives and capers are the savoury notes in this dish. Roasted lemon and parsley add another layer of flavour. The chicken creates its own sauce as it cooks.
Servings: 4 people
Calories: 463kcal
Ingredients
Roasted Lemons
- 12 thin lemon slices (about 2 lemons)
- olive oil for brushing
- coarse sea salt
Chicken
- 4 boneless, skinless chicken breasts
- salt and pepper
- all purpose flour for dredging
- 5 Tbsps olive oil
- ½ cup sliced, pitted green olives
- 3 Tbsps drained capers
- 1 ½ cups chicken broth
- ¼ cup butter
- 3 Tbsps fresh parsley minced, reserve 1 tablespoon for garnish
Instructions
- Preheat oven to 350 degrees.
- Lay lemon slices in a single layer on parchment paper on a baking sheet and brush with olive oil.
- Sprinkle lightly with coarse sea salt.
- Roast about 25 minutes. Lemon slices should be slightly dry and starting to brown around the edges.
Chicken
- While lemons are roasting prepare the chicken. Season chicken breasts with salt and pepper and dredge in flour to coat. Shake off excess flour.
- Heat the olive oil in a heavy skillet over high heat. Add chicken breasts and brown, about 3 minutes per side.
- Stir in olives and capers. Add stock and bring to a boil. Scrape up any browned bits from bottom of skillet.
- Simmer chicken about 25 minutes uncovered, allowing liquid to reduce. Turn chicken over mid-way.
- Add butter and the roasted lemon slices and 2 Tbsps parsley. Simmer another 5 minutes or so until breasts are cooked through. Adjust salt and pepper seasoning to taste. Transfer to a serving platter and garnish with reserved parsley.
Nutrition
Calories: 463kcal | Carbohydrates: 11g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 681mg | Potassium: 570mg | Fiber: 2g | Sugar: 1g | Vitamin A: 722IU | Vitamin C: 20mg | Calcium: 36mg | Iron: 2mg