Braised Chicken with Lemon and Olives

New York Times - Recipes

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Source URL: topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html

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Course: Main Courses

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1 reviews, average rating 4.0 / 5

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jenncc

1 year ago

★ ★ ★ ★ ★ 4/5

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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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