Lemon and Olive Roasted Chicken
Makes 4 servings
Ingredients
- ⅓ cup unsalted butter, melted
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice1 (6-ounce) jar pitted kalamata olives marinated with oregano and olive oil, drained
- 1 (3.5-ounce) jar capers, drained
- 2 lemons, sliced
- 10 cloves garlic, smashed
- 3 tablespoons fresh rosemary leaves
- 3 tablespoons olive oil
- 4 chicken leg quarters
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 tablespoon chopped fresh oregano
- 2 teaspoons chopped fresh rosemary
Instructions
- Preheat oven to 400°.
- In a medium bowl, combine melted butter, lemon zest and juice, olives, capers, sliced lemons, garlic, and rosemary leaves.
- Rub oil all over chicken. Sprinkle with salt, pepper, and paprika. Place chicken in a 13-inch cast-iron skillet.
- Bake for 15 minutes. Spoon butter mixture evenly around chicken, and bake until an instant-read thermometer inserted in thickest portion registers 165°, 35 to 40 minutes, stirring butter mixture halfway through baking to prevent excess browning. Sprinkle with oregano and chopped rosemary.
