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Mediterranean chicken


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Mediterranean chicken 0 Picture


  • 1 T. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 8-10 skinless, chicken thighs
  • 1/4 C. chicken broth
  • 1/4 C. white wine
  • 2 garlic cloves, sliced thinly
  • 3-4 sprigs fresh thyme
  • 1/2 C. pitted olives
  • 1 lemon cut into thin rounds
  • 1 C. whole wheat couscous
  • 1 tsp. lemon zest


Servings 4
Preparation time 10mins
Cooking time 35mins


Step 1

1) preheat oven to 450. heat oil in ovenproof skillet over md. high heat. sprinkle chicken with salt and pepper; add to pan, meaty side down. cook 5 minutes, turn cook 2 minutes.

2) pour out any excess fat. return pan to burner; stir in broth and wine, scraping up any brown bits. scatter garlic, thyme and olives on chicken. lay 1 lemon round on each piece of chicken

3) place skillet in oven. roast chicken 17-20 minutes

4) prepare couscous according to package directions. serve chicken over couscous. sprinkle with lemon zest


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