Rating: 4.5 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 12 Ratings

Serve this simple one-pan chicken dinner with a side of mashed potatoes, rice, or a chunk of crusty bread to soak up every last drop of the lemon-scented pan juices.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

hands-on:
10 mins
total:
55 mins
Servings:
4
Yield:
2 3/4 lb
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400° F. Coat a 15 x 10-inch baking pan with the olive oil. Add chicken to pan, turning to coat both sides with oil. Season chicken with salt and 1/2 teaspoon of the paprika. Place lemons and shallots in pan around chicken. Roast 30 to 40 minutes or until skin is browned and chicken is done (175° F).

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  • Remove pan from oven. Squeeze lemon juice over chicken. Transfer chicken to a platter; cover with foil to keep warm. Transfer liquid from pan to a glass measure. Skim off fat; return liquid to pan. Stir in olives, butter, and remaining 1/4 teaspoon paprika. Roast 5 minutes to warm olives and melt butter. Spoon sauce, olives, and shallots over chicken. Serve with mashed potatoes or couscous.

Nutrition Facts

606 calories; fat 51g; cholesterol 164mg; saturated fat 15g; carbohydrates 5g; mono fat 24g; poly fat 8g; insoluble fiber 2g; sugars 2g; protein 32g; vitamin a 414.1IU; vitamin c 9.7mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 7.8mg; vitamin b6 0.4mg; folate 17mcg; vitamin b12 0.4mcg; sodium 937mg; potassium 337mg; calcium 45mg; iron 2mg.
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