Lemon Chicken with Olives

Ingredients:

• 8 pieces of chicken (drumsticks and thighs)

• 1/2 tsp ground turmeric

• 2 garlic cloves, grated

• 1 sprig fresh thyme, finely chopped

• 1 sprig fresh rosemary, finely chopped

• 2 tbsp chopped fresh chives

• 2 tbsp chopped fresh parsley

• 1/3 cup fresh squeeze lemon juice

• 1/2 cup chopped olives (a combination of kalamata, black and green)

• zest of 2 lemons

• 2 1/2 tbsp olive oil

• salt and pepper to taste

• 2 tbsp chicken broth or water

1. Heat oven to 425°F. Trim any fat or hanging skin off chicken; wash and pat dry; place on an oven safe dish or a baking pan with rim, skin side up, and drizzle with 1 tablespoon olive oil. Season with salt, pepper, turmeric, garlic, thyme, rosemary, and half of the lemon zest. Pour the lemon juice on and around the chicken.

2. Cook chicken for about 30 to 35 minutes until cooked through, internal temperature should read 165°F. If chicken in not browned enough, put under the broiler for 3 to 5 minutes.

3. While chicken in cooking, in a small bowl combine olives, chives, parsley, 1 1/2 tablespoons olive oil, remaining lemon zest, salt and pepper to taste and chicken broth or water.

4. Once chicken in cooked, place the pieces on a serving platter, leave the juices in the pan and pour the olive mixture into the pan and mix it in scraping the bits left behind.

5. Pour olive mixture over chicken and serve.

Serves: 4 to 6

Notes&Tips:

• This is by far the best Lemon Chicken you'll ever eat! The acid (lemon juice) was just the right amount and the olives and herbs were delicious in the sauce.

• I served this Lemon Chicken with roasted carrots and baby potatoes and they were a perfect complement.