Chicken With Lemon, Olives, & Herbs
Recipe type: Main dish
Cuisine: Italian
This chicken recipe is adapted from Alessandra, our cooking instructor in Tuscany. All of her recipes are accessible and fabulous.
  • 6 pieces of chicken (Either light or dark meat. With or without skin/bones)
  • 1 lemon, peeled and sliced in thin rings
  • Generous sprinkle of salt and pepper
  • ⅓ cup very finely chopped fresh mixed herbs (like rosemary, sage, thyme, and/or tarragon), which is about 3 handfuls of leaves before they are chopped.
  • 3 cloves of garlic, finely chopped
  • 2 tablespoons olive oil
  • About ½ cup white wine (something fruity)
  • 30 pitted black Tuscan olives (or Kalamata)
  1. Marinate the chicken in salt, pepper, and lemon slices for about 30 minutes.
  2. In a 12" skillet, cook the herbs and garlic in olive oil on a low flame for about 5 minutes. Turn the flame to medium and add the chicken (without the lemons), coating both sides of the chicken in the herb mixture. Lightly brown the chicken on both sides. Scrap and move around any extra herbs/garlic so they don't burn.
  3. Pour in white wine and reduce by evaporation for about 5 minutes. Add the lemon slices and olives.
  4. Continue cooking until the chicken is cooked through. Add in a little water if chicken starts to get dry. Serve within 30 minutes.
  5. If planning to make this dish a day ahead, use chicken with bone-in and skin on. Also, add a little water. Re-heat on the stove or a 300 degree F oven for about 15 minutes. Take care not to over-cook.
Recipe by Dana's Table at