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Kalamata and Lemon Chicken baked in a glass dish with a red towel underneath

Kalamata and Lemon Baked Chicken

  • Author: Andrea Sprague
  • Yield: 4 Servings 1x


A great way to liven up your chicken. A classic pairing with lemons and olives. Add a bunch of herbs after cooking to brighten it up.



23 pounds chicken breasts and thighs


Freshly ground pepper

3 tsp olive oil, divided

½ cup white wine

¼ cup chicken stock

2 tablespoons red wine vinegar

4 garlic cloves, minced, about 2 tablespoons

1 tablespoon Dijon mustard

1 tbsp lemon juice (about ½ lemon)

1 teaspoon finely chopped rosemary

2 teaspoons lightly chopped thyme leave

½ cup whole, pitted Kalamata olives

2 medium shallots sliced, about ½ cup

Zest of 1 lemon


  1. Heat oven to 350 degrees
  2. Season chicken generously with salt and pepper.
  3. Place large saute pan over medium high heat, add 2 tsp oil and when hot place 2 to 3 pieces of chicken in pan without overcrowding. Do not move for 2 to 3 minutes to allow chicken to turn golden brown, flip over and brown the other side, about 2 more minutes. Place in large baking dish, and repeat until all pieces are browned, adding a little oil in between if needed. Turn heat down to medium and pour in the wine to deglaze, scraping off any bits stuck to the pan. Remove from heat and pour over the chicken.
  4. In a medium bowl, combine stock, vinegar, garlic, mustard, rosemary and thyme, and pour over the chicken. Add olives and shallots tucking them into the liquid around the chicken. Sprinkle the lemon zest over the chicken.
  5. Cover dish with foil and place in oven for 40 minutes. Remove foil and bake another 20 minutes.
  6. Serve with steamed rice and a big spoon so your guests may capture the tasty sauce in the baking dish.


If you want to GRILL the chicken, do this 4 hours ahead or overnight:

Season with salt and pepper and place in a large Ziploc bag. Wisk together the stock, vinegar, garlic, mustard, rosemary, thyme and lemon zest and pour into bag along with the olives and shallots. Marinate in refrigerator for 4 hours, up to overnight. Remove chicken from marinade and place on a hot grill, until not quite done, just long enough to get grill marks, about 5 minutes a side. Then place in baking dish, pour the marinade over the top, and bake for 1 hour uncovered.  Before serving, zest more lemon over the top and sprinkle with chopped parsley, or more fresh thyme.