![]() We drizzled olive oil to finish it (not the 1/2 cup recommended.). I look forward to making again and trying the honey addition as recommended in other reviews.īest bone-in breast chicken I have ever had. It was a huge hit and perfect summer dish. Made recipe as is, and it could not have been easier. ![]() Let sit at least 15 minutes and up to 1 hour before serving.Įditor’s note: Head this way for more of our best grilled chicken recipes → Season with more salt and pepper drizzle reserved lemon juice and remaining ½ cup oil over. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. ![]() Place on a rimmed platter, shingling slices. Pull chicken meat from bones and slice ½" thick. Transfer to a cutting board and let rest 10–15 minutes. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°, 8–10 minutes longer. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15–20 minutes. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about ¼ cup). Set remaining lemon slices aside for serving. oil and toss to coat season with salt and pepper. Place half of lemon slices in a small bowl. Thinly slice 1 lemon crosswise into rounds pluck out seeds. Place on a rimmed baking sheet let sit at room temperature at least 30 minutes and up to 1 hour. Pat chicken breasts dry season generously all over with salt and pepper. Make a few batches to serve, to gift or eat straight from the jar.Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low for a charcoal grill, bank most of the coals on one side). This recipe can easily be doubled and the olives stored in the refrigerator for up to 2 weeks. The olive oil is gently heated until the garlic turns golden and the rosemary and thyme release their fragrant oils.The mixed olives are stirred in and left to marinate in the herb and oil mixture becoming more flavorful with time. For a little Provencal twist I add a shot of Pastis (anise-flavored liqueur) to mine for a delicate and subtle anise flavor. Fragrant thyme and rosemary lend a complex flavor and aroma to the salty olives that is intensified by the pure bright flavor of lemon zest. It doesn’t take much to transform good olives into great ones when marinated in olive oil and aromatic herbs such as thyme and rosemary. The fact that they are so wonderfully versatile makes me fall even deeper in love with these salty little gems of the Mediterranean. Common varieties in Provence include the niçoise olive, with its nutty, mellow flavor, and the picholine with its buttery texture. Some are meaty and firm, others soft and yielding. The green ones are picked before fully matured and tend to be mild and nutty. ![]() In the south of France after a long day's work it’s not uncommon to find friends sharing a bowl of olives accompanied by a glass of Pastis preceding dinner.įrom small to large, jet black to pale green, plump to delightfully wrinkled, the varieties of olives to be found seem endless, each with their unique personality. Plump olives cling from their branches, bearing large quantities of fruit that are harvested between October and January every year. Rows of gnarled tree trunks with slim graceful branches and shimmering silvery-green leaves dot the landscape. The trees tend to favor the rocky, poor soil of the region. Immortalized by painters such as Cezanne, Van Gogh and Picasso this tree has a special place in the cultural landscape and identity of the area. The olive tree has long been a symbol of hope, beauty, peace and fertility. The olive tree, its fruit and oil have been significant in the culture and rituals of its native region, the Mediterranean Basin, and the economy of its inhabitants throughout history. One of my favorite things to serve when having cocktails before dinner is marinated olives.Īn ancient fruit surrounded by history and acclaim, olives are one of the most enduring symbols of the Mediterranean. When you are hosting a dinner party, it’s tempting to overextend yourself making a variety of appetizers, but usually a few little nibbles before dinner are all you need. ![]() These garlic, rosemary and thyme marinated olives make a quick and easy appetizer for any cocktail or dinner party. ![]()
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