Braised Chicken with Lemon and Olives

Page: cooking.nytimes.com/recipes/1017258-braised-chicken-with-lemon-and-olives

| Course Type: Main Courses

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This was delicious! I read many reviews and opted to brown the chicken/crisp the skin before baking in the oven uncovered, then covered, and finish off with a few minutes under the broiler. The meat was moist and tender and very flavorful! I did not have an earthenware baking dish so I used a sheet pan. I also used pitted olives.

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