This chicken is so good and so easy. I wanted something lemony for dinner, something on the light side so I came across the lemon chicken recipe from Beatrice of La Tartine Gourmande, and I thought I would give it a try. I had to adapt the recipe a bit, I brined the chicken like she does, but I switched peas for green beans and used regular salad tomatos instead of the green zebra variety. I also browned the chicken on the stovetop before baking and cooked on lower heat for a bit longer. It came out great, although I think the green beans would have been nice.
Ingredients to serve 4:
3 chicken thighs bone-in with skin
1/4 cup Olive oil (plus extra to sautée the chicken)
1 cup English peas shelled (or green beans)
1/2 cup black olives (I used canned ones but a higher quality would be better).
Brine the chicken for an hour or so if you like. Drain and dry the chicken pieces. Brown the chicken in the olive oil in an oven proof pot or casserole dish over medium flame. When the skin is golden brown turn off the heat and add 1/4 cup olive oil plus the juice of the lemon, the tomatos chopped and the black olives. Sprinkle with a half chopped lemon. Cover the pot and put the whole thing in a preheated oven of 325 degrees F for around 1.5 hours. 15 minutes before time is up add the peas or green beans. Remove, stir the chicken and serve with its juices with bread or rice.