Ingredients
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1
-
1
-
2/3
-
1/2
-
1
-
1/2
-
1
-
1
-
-
-
-
-
-
-
Directions
Kalamata-Lemon Chicken, This is a very good Mediterranean style chicken dish that I love (lemon lover here) You just brown the chicken for a few mins and add the rest of the ingredients and place it in the oven while you go about making a salad (or whatever) , This was very good, and I am sure I will make it again used bone in thighs and I think that was a good choice, they were falling off the bone tender I loved the tangy flavor that the olives and lemons provided, but next time, I will include even more The lemon wedges were a little bitter, so next time I will remove them before serving, but I would like even more lemon flavor Maybe adding more lemon juice would do it Thanks for posting! Made for ZWT9, I think I will hold off on reviewing this I had mixed feelings about it But I did make some changes I left out the orzo to reduce the carbs and used less than a cup of broth used dried oregano and powdered garlic for the Greek seasoning I felt that the seasonings with the broth were spot-on for flavor I don’t know if it was the olives or the lemon slices that made the flavor off to me Next time I may try just juicing the lemon and maybe tossing in some zest but not the slices I think the rind made the sauce bitter
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Steps
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1
Done
|
Preheat Oven to 400 Degree F. |
|
2
Done
|
in a 4-Quart Dutch Oven Brown Chicken in Hot Oil Over Medium-High Heat For 5 Minutes, Turning Once. |
|
3
Done
|
Stir in Orzo, Olives, the Can of Broth, Lemon Wedges, Lemon Juice, Greek Seasoning, 1/4 Teaspoon Salt, and 1/4 Teaspoon Freshly Ground Black Pepper. |
|
4
Done
|
Cover and Bake For 35 Minutes or Until Chicken Is Tender and No Longer Pink. |
|
5
Done
|
Serve in Shallow Bowls With Additional Broth, If Desired. Top With Snipped Oregano. |
