Lemon Grove Chicken
Bright, fresh, and full of Mediterranean flavor, this simple skillet chicken highlights the classic pairing of lemon, garlic, and herbs. As the chicken simmers, the pan sauce becomes infused with briny olives and finished with creamy feta, creating a rustic dish that is vibrant, savory, and perfect served straight from the skillet. Serve with a side of rice pilaf, roasted potatoes, or a fresh green salad.
- Serves
- 4
Directions
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Marinate the Chicken: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, rosemary, sugar, salt, and pepper until well combined. Add the whole chicken thighs and toss to coat thoroughly. Cover and marinate in the refrigerator for 30 minutes (or up to 4 hours for deeper flavor).
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Sear the Chicken: Place a large skillet over medium heat and add a drizzle of olive oil. Heat until the oil begins to shimmer. Sauté the onions for 2 minutes until just soft and sweating. Remove the chicken from the marinade, reserving the marinade for later addition. Place the chicken in the hot skillet and cook for about 4 minutes, or until golden brown and crispy. Flip and cook for another 2 minutes to brown the second side.
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Add the Cooking Liquid: Reduce the heat slightly. Pour the reserved marinade into the skillet along with the chicken broth and white wine, stirring gently to combine. Taste and adjust seasoning if needed.
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Add the Olives and Simmer: Scatter the olives around the chicken. Bring the liquid to a gentle simmer, then cook for 15 minutes, until the chicken is cooked through and the sauce has slightly reduced.
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Finish and Serve: Plate the chicken individually or family style, then spoon the lemony pan sauce and olives over the chicken for a bright Mediterranean finish. Sprinkle with crumbled feta cheese and fresh chopped parsley just before serving.
From Shawnie's class “Bright Mediterranean Cooking”
