Roast Lemon Chicken with Sicilian Olives

Simple flavours of lemon and thyme…

Help! My Teenager has Coeliac Disease

IMG_2114

Ingredients

1/3 cup extra virgin olive oil

4 large onions, halved, thinly sliced

4 large cloves garlic, thinly sliced

1 heaped teaspoon fresh thyme leaves, plus 8 small thyme sprigs

8 skinless chicken thigh cutlets

GF plain flour to dust

2 -3 lemons, scrubbed, thinly slices, de-seeded

1 1/2 cups  GF chicken stock

24 Sicilian or other large green olives

Method

Heat 2 tabs of the oil in a large frying pan over medium-low heat.  Add onions and garlic and cook, stirring, for 20 – 25 minutes until soft and pale golden.  Season, then stir in thyme leaves.  Spread onions over the base of a roasting pan or large casserole dish that will fit the chicken in a single layer.  Sprinkle over the thyme sprigs the set aside.

Preheat oven to 190 degrees C.  Heat remaining oil in the same frying pan over medium-high heat.  Dust chicken in flour, shaking…

View original post 88 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s