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Lemon-Honey Chicken With Olives

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Serves 8| Hands-On Time: | Total Time:



  1. Heat oven to 450º F. In a small bowl, whisk together the lemon juice, broth, and honey. Rub the chicken pieces on all sides with the oil and salt.
  2. Place the chicken, skin-side down, in a roasting pan just large enough to make a single, snug layer. Pour the seasoned broth over the chicken and tuck the thyme among the pieces. Roast for 20 minutes.
  3. Turn the chicken skin-side up, add the olives, and cook for 20 minutes longer.
By December, 2003

Nutritional Information

  • Per Serving
  • Calories 1070
  • Fat 77g
  • Sat Fat 19g
  • Cholesterol 298mg
  • Sodium 1619mg
  • Protein 75g
  • Carbohydrate 15g
  • Sugar 9g
  • Fiber 1g
  • Iron 4mg
  • Calcium 69mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
The recipe can be made up to 1 day ahead. Cover and refrigerate. Reheat, covered, in a 325º F oven for 25 minutes. To crisp the skin, broil 2 to 3 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.