This Italian roast lemon chicken recipe is a favourite! It has simple ingredients and the preparation is quick and unfussy. The resulting dish, however, is anything but simple. The chicken is succulent with developed garlic, lemon and thyme flavours. The dry white wine becomes a delicious sauce to spoon over the chicken. Drizzle the dish with a tiny bit of high quality olive oil before serving, and complete the menu with herbed potatoes and sautéed greens.
Tips: The chicken thighs can be replaced for 2 whole chickens cut into pieces. Also, if you don’t have preserved lemons on hand, just add the juice and zest of one lemon to the pan before putting in the oven. Do consider making some to keep in the fridge, they add a bright flavour to many chicken and fish dishes, as well as salads and sides.
- 12 boneless chicken thighs
- 1/4 Cup extra virgin olive oil plus 2 tablespoons
- 1 1/2 Tablespoon minced fresh thyme
- 1/2 -1 Tablespoon fine sea salt salt to taste
- 1/2 Teaspoon black pepper
- 1/4 Teaspoon red pepper flakes
- 10 peeled garlic cloves
- 1 Cup dry white wine
- 1 Cup whole olives (Black or kalamata)
- 1 preserved lemon (minced) (optional)
- 3 cups sliced mushrooms
Preheat oven to 400 F.
In a large sheet pan, toss the chicken with 1/4 cup olive oil, thyme, salt and black pepper, and red pepper flakes.
Arrange chicken evenly on the pan, and scatter garlic cloves and olives. Bake, covered with foil, for 40 minutes.
In the meantime, heat remaining 2 tablespoons olive oil in a large pan over medium-high heat and sauté mushrooms till nicely browned. season with 1/4 teaspoon salt and pepper.
After 40 minutes, add mushrooms and preserved lemons to the pan, and continue cooking, uncovered, for another 30-40 minutes. Chicken should be nicely browned.