Roast Chicken With Lemon Zest And Green Olives

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Servings: 8 Difficulty: Advanced
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A vibrant, aromatic roast featuring tender chicken braised in a savory sauce with green olives and bright lemon zest.
Roast Chicken With Lemon Zest and Green Olives recipe image
Roast Chicken With Lemon Zest and Green Olives recipe image
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Roast Chicken With Lemon Zest And Green Olives

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 192.4

Description

This dish transforms two whole chickens into a tender, flavorful centerpiece by braising them with aromatic spices and finishing with a bright, briny sauce. The combination of warm ginger, paprika, and bay leaves infuses the meat with deep savory notes, while the addition of pitted green olives and fresh lemon zest at the end adds a refreshing acidity that cuts through the richness. It is a hearty, protein-packed meal that feels special yet remains approachable for weeknight dinners or family gatherings. The method ensures juicy meat and a concentrated pan sauce that is spooned over the chicken before serving, creating a cohesive and satisfying dining experience.

Ingredients

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat olive oil in a large Dutch oven or oven-safe roasting pan over medium-high heat.
  3. Place chickens breast-down in the hot pan and sear briefly, about 2-3 minutes, to brown the skin.
  4. In a small bowl, combine ground ginger, paprika, crumbled bay leaves, minced garlic, chopped onion, minced parsley, minced cilantro, and saffron (if using).
  5. Spread the spice mixture evenly over and under the skin of the chickens. Season generously with salt and freshly ground pepper.
  6. Pour water or chicken stock into the pan until it comes halfway up the sides of the chickens.
  7. Bring the liquid to a boil on the stovetop.
  8. Transfer the pan to the preheated oven.
  9. Roast uncovered for 30 minutes.
  10. Carefully remove the pan from the oven, turn the chickens breast-side up, and return to the oven.
  11. Continue roasting for another 30 minutes, or until the chicken is very tender and the skin is golden brown.
  12. Transfer the chickens to a serving platter and cover loosely with foil to keep warm.
  13. Place the roasting pan on the stovetop over medium-high heat and bring the remaining juices to a boil.
  14. Add the drained green olives and julienned lemon zest to the pan.
  15. Reduce heat to low and simmer the sauce for 5 minutes to meld the flavors.
  16. Spoon the hot olive and lemon sauce over the chickens and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 192.4kcal
% Daily Value *
Total Fat 8.6g14%
Saturated Fat 1.9g10%
Cholesterol 34.4mg12%
Sodium 36.6mg2%
Total Carbohydrate 19.9g7%
Dietary Fiber 6.8g28%
Sugars 0.3g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure your roasting pan or Dutch oven is oven-safe before starting. If the liquid reduces too much during roasting, add a little more water or stock.

For a richer sauce, you can use chicken stock instead of water.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Keywords: chicken, roast, braised, lemon, olives, ginger, paprika, mediterranean, garlic, parsley, cilantro, saffron, dinner, family, aromatic, zest, bay leaves, onion
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