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Lemon Chicken with Olives

Posted By Simon Clarke On 2012/05/02 @ 1:48 pm In Celiac, Gluten-free,Eggs,Fish,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Spring,Sulphites,Summer,Tree Nuts,Wheat | No Comments


Serves 4-6

Free of: All top allergens and gluten-free

Chef’s Note: This easy, Mediterranean-style chicken dish transports well for a picnic lunch or patio dinner at a friend’s place.


  • 1 whole chicken, cut into 8 pieces
  • Zest and juice of 2 lemons
  • 2 cloves garlic, minced
  • 1 cup (250 mL) black olives, pitted
  • 1 tbsp paprika
  • 1 tsp cumin
  • 2 tbsp olive oil
  • Salt and pepper


  1. Heat oven to 375° F.
  2. In a large bowl, combine chicken with all other ingredients. Mix well.
  3. Place mixture into a shallow baking dish. Roast 20-25 minutes or until chicken is cooked.
  4. Serve hot or allow to cool and serve at room temperature.

Not in the mood for chicken? Try this tasty recipe: Arugula & Watercress Salad [2]

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here [3].

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[2] Arugula & Watercress Salad: http://allergicliving.com/index.php/2012/05/02/watercress-and-tenderloin-salad-with-arugula-vinaigrette/

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