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3 1/2 lbs. chicken pieces
4 lemons
8 cloves garlic
1 jalapeno, seeded and diced
1 tbsp. honey
1 cup green olives, halved
salt and pepper to taste
4 lemons
8 cloves garlic
1 jalapeno, seeded and diced
1 tbsp. honey
1 cup green olives, halved
salt and pepper to taste
Place chicken skin side down in a large baking dish. In a small bowl, squeeze the juice from the lemons (about 2/3 cup) and reserve lemon halves. Peel 2 of the garlic cloves and mince into lemon juice. Stir in honey and jalapeno. Pour mixture over chicken and tuck the lemon halves around. Cover and refrigerate for 2-4 hours, turning halfway through (skin side up). Bake at 400 for 1 hour or until chicken is done. Add olives with 15 minutes left to cook. Salt and pepper to taste.
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Source:
From HyVee
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Published in
Main Dish
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Wednesday, 21 July 2010 21:11
posted by
Michelle
This was pretty good. I was not too big of a fan of the skin so I just pulled mine off. I do think it is needed to give off some fat though. I bought garlic-stuffed olives so I just skipped adding the extra garlic cloves and it worked great.
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