This Whole Braised Chicken with Lemon and Olives is a flavorful and comforting dish, slow-cooked in aromatic spices, zesty lemon, and briny olives. The tender chicken and hearty potatoes absorb all the delicious flavors, making this a perfect Mediterranean-inspired meal for a cozy dinner.

Full Recipe:

Ingredients

1 whole chicken
50ml extra-virgin olive oil
2 onions, roughly chopped
7 garlic cloves, finely sliced
2 tsp ground ginger
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp saffron powder (or a pinch of saffron strands)
2L fresh chicken stock
3 lemons, halved
300g pitted green olives
2 tbsp chopped coriander and flat-leaf parsley (plus extra for serving)
3 large potatoes, peeled and chopped

Directions

Step 1: Prepare the Base

Season the chicken by rubbing it with salt, then set aside to rest.
Preheat the oven to 160°C (140°C fan/gas 3).
Heat olive oil in a large, deep ovenproof pan over medium heat.
Add onions, garlic, and spices with a pinch of salt and fry for 6-8 minutes until golden brown and soft.
Pour in the chicken stock, turn up the heat, and bring to a boil. Reduce to a simmer.

Step 2: Add the Flavorings

Squeeze the lemon juice into the pan, then add the squeezed lemon halves.
Drain the olives, reserving 30ml of brine from the jar.
Add the reserved brine, olives, and herbs to the pan.

Step 3: Braise the Chicken

Place the whole chicken into the pan, ensuring it’s submerged in the liquid.
Cover with a lid or foil and transfer to the oven.
Cook for 1 hour.

Step 4: Add the Potatoes & Finish Cooking

Add the chopped potatoes to the pan.
Return to the oven and roast for another 45 minutes until the potatoes are tender.
Remove from the oven and let it rest for 30 minutes before serving.

Nutrients (Per Serving – Approx. 6 Servings)

Calories: 484 kcal
Fat: 26g
Saturated Fat: 5.9g
Carbohydrates: 20.5g
Sugars: 4.4g
Fiber: 5g
Protein: 39.5g
Salt: 3g

The Mediterranean and North African Influence

This dish draws inspiration from Mediterranean and North African cuisine, particularly Moroccan and Algerian tagines, where whole chicken is slow-braised with citrus, olives, and spices. These flavors have been a staple in North African cooking for centuries, creating dishes that are both hearty and vibrant.

The use of turmeric, cumin, coriander, and saffron adds earthiness and warmth, while preserved lemon or fresh lemon juice enhances the dish with citrusy brightness. Olives introduce a salty, briny depth, perfectly balancing the sweetness of slow-cooked onions and garlic.

Why Whole Braised Chicken with Lemon and Olives Stands Out

This dish is more than just another roast chicken recipe—it’s a slow-cooked masterpiece that delivers rich, bold flavors in every bite. Here’s what makes it special:

Unbelievably Tender Chicken: The slow-braising process keeps the meat moist and fall-apart tender, absorbing the savory, spiced broth.
Aromatic and Flavor-Packed Broth: With saffron, turmeric, cumin, and coriander, the broth is deeply fragrant and layered with complexity.
Perfectly Balanced with Lemon and Olives: The bright citrus notes and briny olives create a savory, tangy contrast that enhances the richness of the dish.
Complete One-Pot Meal: With potatoes cooked in the same flavorful broth, this dish is both satisfying and nourishing.
Great for Make-Ahead Meals: The flavors develop even more overnight, making it perfect for leftovers.

The Key Ingredients and Their Roles

Each ingredient in this dish plays an essential role in building flavor and texture.

Whole Chicken: Cooking a whole bird ensures maximum flavor, as the bones and skin contribute richness to the broth.
Onions and Garlic: The base of any great braise, adding sweetness and depth to the dish.
Warm Spices (Turmeric, Cumin, Coriander, Ginger, Saffron): These spices create an earthy, aromatic foundation and give the dish its golden hue.
Chicken Stock: The slow-cooked liquid infuses the meat and vegetables, resulting in deep, comforting flavors.
Lemon Juice and Halves: The juice brightens up the dish, while the simmered lemon halves release citrusy oils into the broth.
Green Olives: Their briny, slightly bitter taste cuts through the richness of the chicken and potatoes, adding a bold contrast.
Potatoes: Absorb all the flavors of the spiced broth, making them tender and incredibly flavorful.
Fresh Herbs (Parsley and Coriander): Add a fresh, vibrant finish to balance the dish.

Best Ways to Serve Whole Braised Chicken with Lemon and Olives

This dish is incredibly versatile and can be served in different ways depending on the occasion.

1. Traditional Moroccan-Style Serving

Serve the chicken in a large shallow dish, surrounded by the potatoes and ladled with broth.
Garnish with extra parsley and lemon wedges for freshness.
Pair with warm, fluffy couscous or crusty bread to soak up the flavorful sauce.

2. With Rice or Grains

Serve the chicken and sauce over a bed of steamed white rice, basmati rice, or quinoa.
The grains absorb the aromatic broth, making every bite deeply flavorful.

3. Light and Low-Carb Option

Pair with steamed cauliflower rice or roasted vegetables for a low-carb, gluten-free meal.
The bright flavors make it refreshing yet satisfying.

Perfect Drink Pairings

This bright, citrusy dish pairs well with refreshing, crisp beverages that enhance its Mediterranean flavors.

Chilled White Wine (Sauvignon Blanc or Vermentino) – The acidity cuts through the richness of the sauce.
Mint Tea or Chamomile Tea – A traditional pairing that cleanses the palate and complements the spices.
Sparkling Lemonade or Citrus-Infused Water – Enhances the zesty lemon flavors of the dish.

Storage and Make-Ahead Tips

Whole Braised Chicken with Lemon and Olives is a great make-ahead dish since the flavors develop even more overnight.

Refrigeration: Store in an airtight container for up to 4 days. The broth will become even richer with time.
Freezing: Freeze the chicken and broth in portions for up to 2 months.
Reheating: Warm gently over low heat on the stovetop, adding a splash of water or stock if needed.

Common Mistakes to Avoid

To get the best texture and flavor, here are some key things to avoid:

Skipping the Browning Step: Sautéing the onions, garlic, and spices before braising develops deep, complex flavors.
Overcooking the Chicken: Slow-cooking ensures tenderness, but braising too long can dry out the meat.
Not Using Enough Lemon: Lemon juice and simmered lemon halves add crucial brightness—don’t skip them!
Forgetting to Rest the Chicken: Letting the chicken rest after braising allows the juices to redistribute, keeping it moist and flavorful.

Why You Should Try This Recipe

Deeply Aromatic and Full of Flavor: The spiced broth, tangy lemon, and briny olives create a perfect balance.
Easy One-Pot Cooking: Minimal effort for maximum flavor—let the oven do the work!
Great for Entertaining: Impress guests with a beautifully presented, slow-braised chicken dish.
Nutritious and Well-Balanced: A wholesome mix of protein, healthy fats, and fiber-rich potatoes.
Meal Prep Friendly: The flavors only improve over time, making leftovers even more delicious.

Conclusion

Whole Braised Chicken with Lemon and Olives is a show-stopping dish that combines bold Mediterranean and North African flavors into one comforting meal. The fall-apart tender chicken, aromatic broth, and flavorful olives and potatoes create a deeply satisfying experience with every bite.

Perfect for family dinners, special gatherings, or meal prepping, this dish is both impressive and easy to make. Whether served with couscous, rice, or warm bread, it will transport your taste buds to the vibrant flavors of the Mediterranean.

Try this recipe today and enjoy a rich, fragrant, and perfectly balanced dish that brings warmth and comfort to your table!

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