Chicken with Olives and Lemons Recipe (2024)

I opted to pan sear the chicken in my skillet on each side then finish in the oven. I also marinated the chicken for several hours prior to cooking. The lemon slices were not necessary (unless you want the pretty presentation) so I wouldn't bother with them again. I also sprinkled a bit of smoked paprika on the chicken to make it look a little more browned and it worked well. As with most CL recipes, I wish there was more sauce at the end but the flavors were good and I will make this again.

Made this twice now. Doesn't have enough flavor. Plus, the chicken under the lemon slices poaches in lemon juice and doesn't get that charred look like in the picture.

I cut up a whole chicken and removed the skin to make this dish. It's got a great flavor, is so much faster to cook than a whole roast chicken, and looks gorgeous! The chicken stayed super-moist, and I like the quick broil at the end to brown it a bit. Will totally make again.

I rarely find a CL recipe we don't like, but this is one. The lemon and herbs are nice, but the chicken was dry and, despite the broiling, rather pale. The broiler also dried up what might have been some liquid--I would not call it a sauce--which made it more dry. I think we like chicken breast with some carmelization to it. In retrospect, I'd brown the breasts in some oil or butter first, then bake. I also think it needs a touch of sweetness, but I'm not sure what would fit the "Greek" profile here. I won't make this again.

The marinade is very good. This recipe does not lack in flavor! It's quick, flavorful, low fat and a health dinner option!

I made this tonight when I was trying to figure out what to do with some chicken breast I had in the fridge. I used what I had on hand which meant: diced olives and thinly sliced onion in place of shallots. I also left out the zest because I was feeling lazy. I added some thinly sliced zucchini that I coated in a little bit of olive oil and salt. They were a delicious addition. The chicken baked for ~30 minutes and broiled for 2 but I used ~8oz breasts. If I served this to company I would marinate the chicken ahead of time or brine it as another reviewer suggested.

Had this with chicken and rock fish. really good.

I have made this several times!! The combination of Olives and Lemons is a perfect blend. I used Kalamata Gourmet Black Olives. When I make this, I make enough for leftovers so that I can make a homemade lemon flavored chicken noodle soup as well:) I side this dish with Lemon Lovers Asparagus;)

Nice basic recipe, one which I do variations of from time to time. Halved recipe as it was only the 2 of us and I didn't want leftovers. I added some sundried tomatoes to pan before baking and sprinkled add'l rosemary and oregano over it when I was ready to serve. Served with orzo and some toasted pine nuts and a green salad with a basic EVOO & white balsamic vinegar dressing. Very pretty on the plate and nice tang in the mouth. I rarely marinate, simply because I don't think of it, but the taste of the lemon in the chicken will hopefully make me remember to think of it more often. I think this is something you could easily dress up for guests.

Excellent. The chicken came out very moist and flavorful.

This was a good dish, not the best. I would serve it over a more flavorful rice next time, like rice pilaf, rather than plain brown rice. The bites with the chicken, olives, and lemon sauce were very tasty. The chicken was also very moist. Good healthy weeknight dinner.

I will give this another try using the Meyers lemons noted above. The taste was o.k., The plan is to use the remaining chicken breasts in a CL Southwestern Salad that we love in this house. Rather control the spices that go into this recipe, than to purchase lemon marinaded chicken from the grocer. Not bad, but not great . . . will give it another run, however.

Wasn't too sure going into this recipe what to expect but it was really delish. Just a few minor modifications. Added more lemon juice and garlic to the marinade and let it marinade for 30 minutes. I had to broil for about 6 minutes to get the lemons browned. I wasn't sure which olives to use so I scooped up an assortment of pitted olives at the olive bar at Publix. Served with basmati rice and roasted brussels sprouts with a splash of balsamic.

Meh...The outside of the chiken tasted good and the meat was very moist, but the flavors didn't penetrate to the interior. If I were to make this again I would brine the breasts first or even pound them flat and pan-saute them rather than roast in the oven. I served this with roasted broccoli and CL Multigrain Pilaf with Sunflower Seeds the first time, and the second with broccoli and Persian Rice Pilaf.

This is a fabulous recipe that I will make again and again. I followed the recipe exactly, other than marinating a bit longer (I left it marinating while running back to the store for lemons....I accidentally purchased a package of orange/lemon hybrids, and didn't notice it until I started cooking). I served this with Spinach and Feta Rice (an easy dish: Fresh spinach, feta, rice and lemon mixed together), and hummos and pita. We had no leftovers!

The strong lemon flavor pairs well with the saltiness of the olives. The chicken came out fantastically moist even though I gave it an additional five minutes of cooking time because my chicken breasts were a touch underdone. I'll definitely make this again.

I really loved the taste of the leftovers for this dish. I used a Meyer Lemon from my tree and thought it was a perfect dish for me. Actually going to fix again this week but going to serve it with quinoa this time.

Easy and tasty. I made it justs like the recipe --next time will try the Meyers lemons that others have suggested.

I also used Meyer lemons and paired this with orzo. This paired great with a chianti classico, the herbs, lemon and olives paired well with the bright and vibrant attributes of the medium bodies red wine. Taste your lemons before you use them, I'd theatre too sour or bitter you may want to use Meyer lemons instead as they tend to be sweeter and more floral.

Excellent recipe and beautiful as well! I used Meyer Lemons which added the perfect level of tartness and zing. Using a mandoline slicer gives you the perfect lemon slices. I served with Orzo and Green Herbs (One cup hot cooked orzo, 1 cup chopped fresh herbs such as basil, oregano, thyme and rosemary, 2 teaspoons olive oil, 1/2 tsp salt and fresh squeeze of lemon juice) and sauteed green beans and mushrooms. I would highly recommend this dish and absolutely serve it to company. My husband loved it.

I made this using boneless, skinless chicken thighs and loved it. Also bumped up the number of shallots in recipe. Excellent!

This looked great and smelled great but the flavor was a little bitter to us. We may have gotten some lemons that weren't good because the chicken tasted like bitter lemon peels. It was too sour for the kids and I don't think I'll try it again.

I seved this when my girlfriend came over for dinner on a week night. She is on a special diet and this dish, along with some steamed "green" cauliflower fit the bill. I loved the tangy lemons that when broiled to finish the dish, got crispy and fun to eat. I used calamata olives and fresh rosemary from my garden though had to use dried oregano. I cooked two extra pieces of chicken which added tang to a salad my husband and I had for dinner the next day. I will make this dish again because I love these flavors. It is pretty easy to make though took me longer than 8 minutes hands on time.