Lemon and Olive Roasted Chicken

Week night dinners shouldn’t be something to stress over so I’ve created the most delicious chicken recipe perfect for the entire family! Bold flavors using the simplest ingredients available…that’s how I roast! Happy Eating


preparation Time
7 mins

cook Time
35 mins


48 per serving


  • 2 Skin-on split chicken halves
  • 1 tablespoons olive oil
  • 2 tablespoons herbs de provence
  • 1 teaspoons sea salt
  • 1 teaspoons fresh cracked black pepper
  • 1 large leek, white and light green part only, thinly sliced
  • 2 garlic cloves, minced
  • 1 lemon, thinly sliced
  • 1 cup Green olives, pitted
  • 1 bunch of thyme
  • 1 cup low sodium chicken stock



Preheat oven to 350*. In a large skillet or cast iron skillet, heat olive oil on medium heat and add leek. Cook for 1 minute then add the garlic and cook for 30 seconds. Remove from skillet and set aside. Turn heat up to medium high. Oil and season the chicken with the herbs de provence, salt, and pepper. When skillet is hot, place chicken halves skin side down and sear for 4 minutes. Flip when skin is golden brown. Add in olives, lemon slices, leek and garlic mixture, and chicken stock. Place in oven and bake for about 30 minutes or until chicken reaches 165* on a thermometer. Serve and enjoy!

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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