Name: Lemon chicken with olives and artichokes recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 60.00 ml olive oil; 2kg chicken drumsticks and thighs; 1 onion, finely chopped; 3 tsp crushed garlic; 40.00 ml lemon rind, finely grated; 350g marinated artichokes, drained; 125.00 ml dry white wine; 500.00 ml chicken stock; 60.00 ml fresh oregano; 250.00 ml kalamata olives, pitted; 125.00 ml lemon juice; Salt, to taste; Pepper, to taste

by Lindy Lawler Last updated on 12/12/2022

This simple lemon chicken is perfect for dinner. It has delicious Mediterranean flavours and is baked in a Spanish cazuela. - Lindy Lawler

Ingredients

3 tbs olive oil
2kg chicken drumsticks and thighs
1 onion, finely chopped
3 tsp crushed garlic
2 tbsp lemon rind, finely grated
350g marinated artichokes, drained
1/2 cup dry white wine
2 cups chicken stock
3 tbsp fresh oregano
1 cup kalamata olives, pitted
1/2 cup lemon juice
Salt, to taste
Pepper, to taste

Method

Step 1

Heat the oil in a saucepan and cook chicken in batches until browned. Remove and set aside.
Step 2

Cook onion and garlic in the same pan, stirring, until onion softens. Add rind, stock, artichokes and wine, and bring to the boil.
Step 3

Return chicken to pan, reduce heat, and simmer, covered, for 20 minutes, or until chicken is cooked through. Add olives.
Step 4

Spoon the mix into a terracotta cazuela or casserole dish. Season with salt and pepper. Bake at 180 C for 60 minutes. Check after 30 minutes to ensure the chicken stays moist. Cover with foil to ensure the chicken doesn't dry out.
Step 5

Season to taste and serve with crusty bread.