Chicken with Olives, Lemon, Capers & Pecorino

Chicken with Olives, Lemon, Capers & Pecorino

serves 4-6

How long to cook the chicken will depend on the size of your parts and if you are cooking dark or white meat. Be sure to check for doneness as you go, after about 30 minutes of cooking time, so you don't overcook the chicken.

Rub:

2 teaspoons onion powder

1 teaspoon freshly ground black pepper

1 teaspoon fine sea salt

2½ pounds of chicken (any parts you like)

1 large red onion, cut into 8 wedges

2 lemons, zested and sliced

15 Castelvetrano olives

1 Tablespoon capers in salt, rinsed

4 garlic cloves, skin removed and cloves smashed (use the side of a knife)

1 cup chicken broth

2 Tablespoons finely chopped parsley

¼ cup finely grated Pecorino Romano cheese

Preheat oven to 400°F.

Line a large rimmed baking sheet with heavy duty foil. Lightly spray with cooking spray. Mix rub ingredients together in a small bowl.

Place chicken pieces on the baking sheet and toss generously with the rub, coating all sides. Add the onion wedges, lemon slices, olives and capers. Add the lemon zest to the chicken broth and heat in microwave. Stir. Set aside.

Roast the chicken for 15 minutes until skin is lightly brown. Reduce heat to 375°F. Add the chicken broth to pan and roast for 15 minutes more. Flip chicken over, coating with the lemony broth. (Start testing for doneness.) Roast another 15 minutes. Flip chicken again and roast about another 10 minutes or until chicken is cooked through (you can pierce a piece and make sure juices run clear).

Remove chicken, onions, lemon slices and olives to a platter. Discard garlic. Lightly tent with foil to keep warm. Transfer the liquid in the baking sheet to a small saucepan and boil vigorously for about 5 - 7 minutes, until thickened slightly. Drizzle over the chicken. Sprinkle with the parsley and Pecorino cheese.

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