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Lemon Chicken with Pasta, Olives, and Herbs
Lemon Chicken with Pasta, Olives, and Herbs
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Tender lemon chicken marinated in yogurt, served over herbed pasta. Easy, flavorful meal for two.
Ingredients:
  • 1 lemon
  • 2 chicken breast halves with skin and bones (about 1 1/4 pounds)
  • 1/4 teaspoon salt
  • 2 pinches ground black pepper
  • 1/3 cup yogurt
  • 1/2 small red onion, cut into thin wedges
  • 1 tablespoon olive oil
  • 1/2 cup chicken stock or white wine
  • 1 cup small pasta such as cavatelli, orzo, or ditalini
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro
  • 1/2 cup pitted green olives , halved or quartered
Instructions:
  • Prepare the lemon: Slice half of it into rounds and use the remaining half to squeeze over the chicken.
  • Prepare the chicken marinade: Lay the chicken in a shallow dish. Season both sides with salt and a couple of pinches of pepper. Squeeze lemon juice over the chicken and coat it with yogurt. Turn the chicken in the yogurt a few times and marinate at room temperature for 30 minutes or cover and refrigerate for up to 12 hours.
  • Preheat the oven to 375°F on the upper rack.
  • Prepare the skillet or roasting pan by layering onion wedges and lemon slices at the bottom. Drizzle with oil and sprinkle with salt and pepper. Arrange chicken skin side up on top and bake until golden and internal temperature reaches 165°F, about 35-40 minutes (adjust for breast size).
  • While the chicken is roasting, prepare the pasta by boiling 5 to 6 cups of salted water in a large saucepan. Add the pasta and cook for 10 to 12 minutes until tender, then drain using a sieve.
  • Pour in the stock or wine, then mix in the pasta, herbs, and olives into the pan. Remove the cooked chicken and set aside. Finish by spooning the mixture onto 2 plates and topping with the chicken.

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