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Lemon Chicken with Olives and Potatoes

Traditionally, a dish like this one might use preserved lemons. Since those are next to impossible to find (and pretty pricey!) I made my own "quick preserved lemons." They don't have quite the same flavor as the real deal, but they take less than a day and definitely serve their purpose in this recipe. Since the ingredients here are so simple, splurge on the best ones you can. I used a whole organic chicken that I broke down myself (it was under $8) and gorgeous Sicilian olives from the olive bar near my supermarket's deli counter.
Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 553kcal
Author Lauren Keating


  • 2 seedless lemons
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon coriander
  • 3 pounds skin-on bone-in chicken pieces (breasts, thighs, and/or legs)
  • 2 tablespoons olive oil
  • 4 cloves garlic smashed
  • 1 ½ pounds small golden potatoes
  • 1 cup good-quality pitted green olives
  • 2 carrots peeled and cut into half moons
  • 2 cups chicken stock
  • 2 tablespoons chopped fresh parsley


  • Cut the lemons into a 1/4-inch dice (keep the peel on). In a small bowl, combine the lemons, 1 tablespoon salt, and sugar; mix well. Let sit at least 3 hours or cover and refrigerate up to 3 days.
  • Heat oven to 350ºF. Combine the ginger, turmeric, paprika, salt, and coriander. Rub onto the chicken skin. Heat the olive oil in a Dutch oven (or an ovenproof deep-sided skillet) set over medium heat. Add the chicken, skin-side down, and cook 8 minutes or until skin is golden and crisp. Flip the chicken over.
  • Add the garlic, potatoes, olives, carrot, and chicken stock. Stir into the salted lemons and any juice that accumulated in the bowl. Cover and transfer to the oven. Roast for 1 hour.
  • Sprinkle with chopped parsley and serve.


Calories: 553kcal | Protein: 46.9g | Fat: 22.1g | Fiber: 6.6g