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Zesty Lemon Garlic Chicken


  • ▪2 pounds boneless skinless chicken thighs
  • ▪4 or 5 carrots, peeled and at a bias
  • ▪3 tablespoons Oakland Dust Poultry and Beef rubs (equal parts mixed together)
  • ▪4 peeled and chopped fresh garlic cloves
  • ▪¼ cup Kalamata olives roughly chopped
  • ▪2 lemons
  • ▪3 tablespoons unsalted butter
  • ▪½ yellow onion diced
  • ▪4 cups chicken stock
  • ▪Kosher salt to taste
  • ▪2 tablespoons good-quality olive oil
  • ▪2 handfuls of chopped baby spinach


1. Preheat oven to 400-degrees
2. Lightly coat the chicken with olive oil and rub with Oakland Dust (!!!!)
3. Add butter and olive oil to large cast iron skillet on medium high heat
4. Brown chicken on all sides and set aside
5. Add onions, garlic, carrots and Kalamata olives to the pan and saute until slightly softened
6. Add the chicken, stock, spinach, and lemon juice to the pan and cover with a few lemon slices
7. Cover with foil and braise in the oven for about 20 minutes.
8. Remove the foil, spoon juices over chicken and finish in the oven uncovered for 5 more minutes
9. Season with salt to taste

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