Baked Lemon Chicken and Olives
A simple one-pan dish, enjoy the flavors of Baked Lemon Chicken and Olives. Serve with a side of vegetables, rice, roasted potatoes, or a giant salad.
Friends, when I think about our homes and hosting, I think we should strive for maturity. Let me explain a little more. But first … looking for a delicious weeknight meal? You’ll love the moistness of this Baked Lemon Chicken and Olives!
Skillet Lemon Chicken
And if you’re a lemon lover, try this Skillet Lemon Chicken recipe (with carrots and potatoes). So good!
This recipe involves a deep dish or skillet that you can use on the stove, and then transfer to the oven. I love my Le Creuset Cast Iron 3.5 Quart Braiser because it’s great for stove to oven to table!
Keep hospitality simple, set the table, and bring the food over for a casual meal. We’ve found people really love casual hospitality, and feel more at home.
Be mature with your hosting
Mature people live by values when it comes to hosting. They have principles that guide their decisions. They are able to progress beyond merely reacting to “life,” (I’m too tired, my house isn’t good enough, I can’t do it like the people I see on Instagram). They are proactive and intentional as they live their lives.
For a healthy, mature home, when I think about hospitality, I think about these things:
- Make your home comfortable and warm, whatever style that may be.
- Be mature with our invites. Truly, Friends, hospitality happens sometimes when you don’t feel like it. But a mature person is able to navigate the commitments with a heart check, and to realize that hosting is not about us at all. It’s about bringing people together, a much bigger mission than just showing off our cooking skills or how our home looks.
Go with your gut
So sometimes we host even when we don’t feel like it. Go with your gut on who to invite. You may be surprised, when you find yourself inviting people you never thought you would. And by all means, stretch yourself to not always having the same people over again and again, or just family.
Think outside the box. Be mature with your invites and think about the bigger picture. Who can you impact, who can impact you, who can you love more?
Whose story do you need to hear, or is yours the most important (God forbid)?
Baked Lemon Chicken and Olives
Let’s start with this easy Baked Lemon Chicken and Olives weeknight dinner!
Make a giant green salad, and put some bread in the oven.
That’s all you need to do!
More chicken dinners: One-Pot Paprika Chicken Thighs [one of the most popular recipes on RE],
Baked Lemon Chicken And Olives
- 1 1/2 pounds chicken thighs
- 1 tsp. kosher salt or more to taste
- 1 pinch black pepper or more to taste
- 1/2 white onion diced
- 1 tsp. minced ginger
- 1 tsp. minced garlic
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. turmeric
- Dash of paprika
- 1 cup chicken stock more as needed
- 1/4 tsp. saffron
- Olive oil
- 1/2 cup kalamata olives rinsed
- 2 lemons
- Salt and pepper to taste
- Preheat oven to 400 degrees F.
- Coat the bottom of a large, deep skillet with olive oil, over medium-high heat. Wash and dry the chicken thighs, and season with salt and pepper on both sides. When oil is hot, sear them in the skillet, browning both sides. Remove the chicken and place on a plate—preserve all of the juices they release!
- Reduce heat to medium and add the onion to the skillet, with the addition of more oil if necessary, and cook until slightly softened and browned—5 minutes. Stir in the ginger, garlic, chili powder, cumin, paprika, and turmeric.
- Next, add the chicken pieces, and toss to coat in onion and spices—pour into the pan any juice from the plate the chicken was on.
- Pour the chicken stock into the skillet, and nestle chicken into pan. Add the lemon slices and olives, and sprinkle the saffron. Bring stock to a simmer, cover the skillet, and simmer on medium-low heat for 10 minutes.
- Transfer covered pan to the oven and cook for 7 minutes, then remove cover and cook for another 7 minutes.
- When chicken is done, the onions and spices should be reduced to a thick paste. To serve, plate on top of wilted greens and leeks with fresh pepper. Enjoy!
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