Meyer Lemon Chicken with Baby Potatoes and Castelvetrano Olives

I saw this recipe on the cover of the newest Cooking Light issue and decided to make it immediately. I had never heard of Castelvetrano olives but found them easily at my local grocery store’s olive bar (and they weren’t too expensive either!). This recipe had a few steps to it so it wasn’t as easy as my usual weeknight meals but it was worth the extra work. I loved the tender chicken in the lemony sauce with the baby potatoes and olives. The olives aren’t mandatory but they were my favorite part of the recipe – they added a great texture and flavor to the dish. I served this chicken with the Lemon-Garlic Kale Sauté for a healthy and delicious meal.

Preheat the oven to 400 degrees.

Heat 1/2 tablespoon of olive oil to the OVEN PROOF skillet over medium high heat. Cut the chicken breasts into thirds then season each side of the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the HOT skillet and cook for 5-6 minutes or until the chicken is golden brown; flip the pieces over then place the skillet into the oven. Bake the chicken for 12-15 minutes or until cooked through and the juices run clear. Remove the chicken from the skillet and place on a plate loosely covered with a tin foil tent.

While the chicken is baking in the oven, place the cut potatoes into a pot of boiling water; cook for 5-7 minutes or until fork tender. Remove from the heat, drain potatoes, and set aside.

To the same skillet you cooked the chicken in, add the another 1/2 tablespoon of olive oil to the skillet over medium heat; swirl to coat. Add the par cooked potatoes to the hot skillet and cook for 3-4 minutes, stirring occasionally, until the potatoes are golden brown. Remove from the skillet. Add the lemon slices to the skillet and cook for 45-60 seconds per side until golden brown. Remove from the skillet and set aside.  Add the last 1/2 tablespoon of olive oil to the skillet; swirl to coat. Add the sliced garlic and shallots to the pan; cook, stirring constantly, for 1 minute. Add 3/4 cup of chicken broth to the pan then cook, scraping pan to loosen bits, for 3 minutes or until sauce reduces. Return the potatoes and lemon slices to the pan then add the olives; bring to a boil. Mix the last 1/4 cup of chicken broth with the cornstarch until well combined then add to the skillet; stir until well mixed and the sauce has thickened. Add the lemon juice and butter, stirring until the butter melts. Season with sea salt and freshly cracked pepper, to taste. Return the chicken to pan, turning to coat. Serve immediately with parsley sprinkled on top. Enjoy.

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Meyer Lemon Chicken with Baby Potatoes and Castelvetrano Olives

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

2 boneless skinless chicken breasts, cut into three pieces each
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1 1/2 tbsp olive oil
1/2 lb small baby potatoes, sliced
1 Meyer lemon, cut into slices
2 cloves of garlic, thinly sliced
1 shallot, thinly sliced
1 cup of chicken broth (divided)
1 tsp cornstarch
1 cup of Castelvetrano olives (watch out for pits)
1 tbsp Meyer lemon juice
1 tbsp butter
1 tbsp fresh parsley, chopped

Directions:

Preheat the oven to 400 degrees.

Heat 1/2 tablespoon of olive oil to the OVEN PROOF skillet over medium high heat. Cut the chicken breasts into thirds then season each side of the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the HOT skillet and cook for 5-6 minutes or until the chicken is golden brown; flip the pieces over then place the skillet into the oven. Bake the chicken for 12-15 minutes or until cooked through and the juices run clear. Remove the chicken from the skillet and place on a plate loosely covered with a tin foil tent.
While the chicken is baking in the oven, place the cut potatoes into a pot of boiling water; cook for 5-7 minutes or until fork tender. Remove from the heat, drain potatoes, and set aside.

To the same skillet you cooked the chicken in, add the another 1/2 tablespoon of olive oil to the skillet over medium heat; swirl to coat. Add the par cooked potatoes to the hot skillet and cook for 3-4 minutes, stirring occasionally, until the potatoes are golden brown. Remove from the skillet. Add the lemon slices to the skillet and cook for 45-60 seconds per side until golden brown. Remove from the skillet and set aside. Add the last 1/2 tablespoon of olive oil to the skillet; swirl to coat. Add the sliced garlic and shallots to the pan; cook, stirring constantly, for 1 minute. Add 3/4 cup of chicken broth to the pan then cook, scraping pan to loosen bits, for 3 minutes or until sauce reduces. Return the potatoes and lemon slices to the pan then add the olives; bring to a boil. Mix the last 1/4 cup of chicken broth with the cornstarch until well combined then add to the skillet; stir until well mixed and the sauce has thickened. Add the lemon juice and butter, stirring until the butter melts. Season with sea salt and freshly cracked pepper, to taste. Return the chicken to pan, turning to coat. Serve immediately with parsley sprinkled on top. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light - January 2013

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29 Responses to “Meyer Lemon Chicken with Baby Potatoes and Castelvetrano Olives”

  1. 1

    mia xara — January 9, 2013 @ 9:51 pm

    Sounds extremely flavorful , Pam, especially with the addition of Meyer lemons!!!

    [Reply]

  2. 2

    Chung-Ah | Damn Delicious — January 9, 2013 @ 10:08 pm

    What a gorgeous dish! I’ve never heard of Castelvetrano olives either but I’m so excited to try it! And you know I can’t ever give up a recipe that involves meyer lemons!

    [Reply]

  3. 3

    Jusr a girl from aamchi mumbai — January 10, 2013 @ 12:03 am

    That is such a beautiful dish. Love all the flavors. Although I personally do not like Olives, I am more than willing to give it a try after seeing this lovely dish :)

    [Reply]

  4. 4

    Coleen's Recipes — January 10, 2013 @ 1:40 am

    That is one GORGEOUS looking dinner!!

    [Reply]

  5. 5

    Debbie — January 10, 2013 @ 3:38 am

    Looks absolutely delicious….Have to try it soon!

    [Reply]

  6. 6

    pam — January 10, 2013 @ 4:28 am

    It does sound like it’s worth those few extra steps!

    [Reply]

  7. 7

    Jenn — January 10, 2013 @ 4:31 am

    Oooooooh, Pam, this looks fantastic!! And I love that you used Castelvetrano olives! I actually had not heard of them before either until just a few months ago when The Obsessive Chef told me about them. I went out and found some a short while later… The would definitely be perfect for this dish!

    [Reply]

  8. 8

    Katie — January 10, 2013 @ 5:49 am

    I adore Meyer Lemons! Yum!

    [Reply]

  9. 9

    Jess @ Flying on Jess Fuel — January 10, 2013 @ 6:36 am

    I’ve never heard of those olives either… they’re so bright green! Are the less pickled than regular ones??

    [Reply]

    • Pam replied: — January 10th, 2013 @ 7:44 am

      Jess,

      They didn’t taste pickled at all. We all really loved their flavor.

      Pam

      [Reply]

  10. 10

    Mary — January 10, 2013 @ 7:06 am

    This looks amazing, Pam. I bet the flavors were incredible today.

    [Reply]

  11. 11

    Kris — January 10, 2013 @ 7:21 am

    That looks yummy Pam. I can almost smell it. I put a whole chicken in the crockpot yesterday with some salt, pepper, crushed garlic, and smoked paprika and let it cook on high for 5 hours. I removed it and shredded it for tostadas. It was SO good!!! Chicken is comfort food for me!
    Hugs,
    Kris

    [Reply]

  12. 12

    Cathy at Wives with Knives — January 10, 2013 @ 7:34 am

    This looks delicious, Pam. I’m always looking for new and interesting ways to prepare chicken.

    [Reply]

  13. 13

    Rhonda (@diningalone) — January 10, 2013 @ 11:06 am

    My local Sprouts just got an olive bar, I need to look for those guys. I love olives!! The dish looks delicious and worth the extra effort.

    [Reply]

  14. 14

    Joanne — January 10, 2013 @ 12:11 pm

    If I could think of a really good way to make this meatless, I would so do it. I LOVE the Meyer lemon/olive combo! Maybe with white beans? Hmm.

    [Reply]

  15. 15

    Kim in MD — January 10, 2013 @ 12:40 pm

    I am seriously drooling over this right now! I love chicken, and combined with the meyer lemons and olives? This looks incredible, Pam!

    [Reply]

  16. 16

    Diane — January 10, 2013 @ 12:51 pm

    That sounds quite delicious, will certainly try this recipe. Thanks Diane

    [Reply]

  17. 17

    Hazel - Chicken in a Cherry Sauce — January 10, 2013 @ 3:00 pm

    A bright and colourful and tasty dish for January! :)

    [Reply]

  18. 18

    The Café Sucré Farine — January 10, 2013 @ 3:12 pm

    So pretty and it sounds super delicious! I haven’t found any Meyer lemons yet but I’ve been on the prowl! :)

    [Reply]

  19. 19

    Blond Duck — January 10, 2013 @ 5:47 pm

    Oh, this sounds delicious!

    [Reply]

  20. 20

    Words Of Deliciousness — January 10, 2013 @ 8:01 pm

    This looks delicious. It sounds like it would have wonderful flavor with all the yummy ingredients.

    [Reply]

  21. 21

    Jersey Girl Cooks — January 10, 2013 @ 9:29 pm

    I have to make this as I love all the ingredients. I might try it with chicken things too. It looks delicious!

    [Reply]

  22. 22

    Angie@Angie's Recipes — January 11, 2013 @ 3:16 am

    This is very tasty. I really love the add of fresh olives.

    [Reply]

  23. 23

    Lucy — January 11, 2013 @ 9:35 pm

    This looks really good and right up my alley. Thanks for posting!

    [Reply]

  24. 24

    Chris — January 12, 2013 @ 7:33 am

    Castelvetrano must be Italian or Spanish for “Don’t Drop These On Your Toe” because those are some big olives. I thought they were baby limes at first in the picture. Great post, Pam!

    [Reply]

  25. 25

    Candace — January 13, 2013 @ 4:16 pm

    I am a sucker for anything Meyer Lemon. This looks amazing! I don’t think I’ve ever seen olives like that before. I’m going to be looking for them for sure.

    [Reply]

  26. 26

    Bill — January 23, 2013 @ 9:31 am

    Wow! Chicken, lemon, and olives. What’s not to love! Great recipe. Thanks for sharing!

    [Reply]

  27. 27

    Eleanor — February 23, 2013 @ 5:08 pm

    Tried this tonight and it was delicious, great flavor from the lemon. Used white rose potatoes, sliced 1/2 inch thick, then quartered. Didn’t use the olives. Another great recipe from this site.

    [Reply]

  28. 28

    Meyer Lemon Recipe Round-Up | Cravings of a Lunatic — April 21, 2013 @ 5:34 pm

    [...] Meyer Lemon Chicken with Baby Potatoes and Castelvetrano Olives by For the Love of Cooking [...]

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