Reviewed: Apr. 10, 2012

I followed this recipe as is and it was perfectly delicious. It was even better heated up the next day for lunch. So simple, but an excellent combo of flavors. Next time I did add artichoke hearts for my husband which was just another layer of delicious.

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Reviewer:

visioluxus

Cooking Level: Expert

Reviewed: Apr. 10, 2012

Very good ~ the only thing I added was breading the chicken breasts with Panko and then following as is. We all enjoyed it. Very good and VERY EASY too. Thanks for sharing! Definitely a keeper!

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Reviewer:

Darci

Home Town: Bartlett, Illinois, USA

Reviewed: Mar. 29, 2012

Simple to make and it has a great flavor. I added black olives, used a few more green olives than called for, used bottled lemon Juice (~3 TBSP) and covered it while it baked, but otherwise followed the recipe as is. My only complaint is it was a tad dry. I will definitely make this again.

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Reviewer:

thegiantpuffin

Cooking Level: Beginning

Living In: Auckland, Auckland, New Zealand

Reviewed: Mar. 18, 2012

Easy but somewhat salty. Seared first and then added everything to the pan with a little extra stock and then placed in the oven covered until cooked

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Reviewer:

Jezel

Reviewed: Mar. 6, 2012

This was easy, fast, and good. I used thin cut chicken breasts and store bought lemon juice. I'll be making this again.

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Reviewer:

Jenny

Reviewed: Mar. 4, 2012

A tender, juicy, roasted chicken with a hint of lemon. I didn't have any tarragon, so I added a sprinkling of sage and onion powder. I sauteed the onions with the chicken . I partially cooked the bacon in the microwave. You probably could cook the bacon to the pan. However, I didn't want any added fat. Before placing in the oven I added the bacon-(held in place with a toothpick) and olives right before putting the chicken in the oven. My husband raved about the dish. Next time I will add more bacon per my husband's request.

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Reviewer:

Lela

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

Living In: Pueblo West, Colorado, USA

Reviewed: Mar. 2, 2012

Loved it. I did add artichoke hearts (and would love to try capers, but I was out)...plus a little more lemon (used 2 large)and used kalamati olives. It made a good amount of juice/broth Really yummy and my husband loved it. I think that the tarragon makes it :) The chicken breasts I bought were pretty thick, so I would slice them next time, but this was really good- definitely a keeper.

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Reviewer:

kaymjay

Cooking Level: Intermediate

Living In: Concord, New Hampshire, USA

Reviewed: Feb. 24, 2012

This was Deeeeeeliscious! And so easy! I used a mixture of Kalamata and green manzilla olives and cut them up a bit to really cover the chicken breasts in addition to a teaspoon of capers. The flavor was phenomenal. I'll be making this often.

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Reviewer:

sarai

Reviewed: Feb. 22, 2012

This was even better than we expected. The pan juices are so good, we couldn't get enough.

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Reviewer:

d1mom

Reviewed: Feb. 19, 2012

The best chicken recipe I have found anywhere! If I could give it ten stars I would. Followed all of Chef Daves recommendations above (Thanks Chef!), used butter and olive oil, only change was Large Greek Pitted Kalamata Olives from Trader Joes (my preference). Husband kept saying, "Yum, Yum, Yum, don't forget how you made this!" A keeper for sure!

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