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Easy Honey Glazed Chicken with Lemon and Olives

This honey glazed chicken with lemons and olives is simple to make and pleases everyone. Perfect for a special dinner, I especially love it in the Fall.

This is an updated post from 2015.

This honey glazed chicken cooked with lemons, olives and onions  is browned on the stove and finished in the oven.

A luscious sauce of white wine with the essence of onions and lemons, and the saltiness of olives, makes it a perfect compliment to the honey glazed chicken.

I pulled this recipe from Joan Nathan’s cookbook, “Quiches, Kugels, and Couscous.

This cookbook is her journey about searching for Jewish recipes in France. What a journey it was! I’m sure I would have gained at least 10 lbs!

I don’t know about you, but I’m always on the lookout for a good chicken recipe.

As the weather becomes cooler, my cooking has increasingly moved inside.

I will miss the aroma of grilling, but filling the house with warm, comforting bouquets has its appeal.

Honey Glazed Chicken with Lemons and Olives

Fall has always meant Friday night dinners, signaling the end of the week and the beginning of Shabbat.

Yes, it is Shabbat even during the summer and of course all year round; it comes every Friday night!

Somehow summer always finds me lazier and I neglect my duties, when it comes to welcoming the Sabbath bride.

Fall puts things back into perspective and reminds me to light the candles and get a challah, have some wine, and find some new, good, chicken recipes!

Manservant has been working nonstop and when he finds time to eat, I like to give him something nourishing and comforting. 

Honey Glazed Chicken with Lemons and Olives

Honey Glazed Chicken with lemon and olives is filled with flavor and perfect for a family meal.

Glazed with a bit of honey and the zest of lemon, this is on regular rotation at our house. 

I served this chicken with baked sweet potatoes and some roasted Brussels sprouts.

Yes, this may not beat barbeque, but it sure makes one linger slowly over the dinner table which is always a good sign to me that the dish was a hit!

Our day in the mountains was glorious also.

It allowed us to regenerate and fill our senses with something other than work. It may sound silly but being in God’s glory always rejuvenates me.

Rosh Hashanah began with photos via Whats App, from Alex.

He attended services at the Ohel Moshe synagogue in Shanghai.

Ohel Moshe Synagogue

Ohel Moshe Synagogue

This was the first time since WW2, that the synagogue has been used for Jewish services.

It is not commonly known that Shanghai accepted over 30,000 Jews during WW2.

When Japan invaded China in 1943, the Jews were held in the Shanghai Ghetto.

There were only two places in the world that did not close their borders to Jews; Shanghai and the Dominican Republic.

It then continued with photos from Zoe. She went to the oldest synagogue in Philly which even at 140 years old, is quite beautiful.

Oldest synagogue in Philly

Synagogue in Philly

And then Manservant sent a photo out. He replied to Zoe, “Cool Zoe. But our place is older…just saying. ”

Ahh. The beauty of What’s App!

Camp Shwayder

Ed and Abbe

And so it is-our new year. May it bless us all with health and happiness. And of course, peace for all and for allowing us all to reach this season. Happy New Year! Now go eat chicken!

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Honey Glazed Chicken with Lemons and Olives

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Honey Glazed Chicken with Lemons and Olives

Honey Glazed Chicken with Lemon and Olives

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Abbe Odenwalder
  • Prep Time: 40 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 65 Minutes
  • Yield: 4 -6 Servings 1x
  • Category: Main Course
  • Method: Bake
  • Cuisine: Mediterranean


This honey glazed chicken with lemons and olives is a simple and tasty way to serve chicken.



2 T olive oil

1 large onion, cut and peeled in rings

1 4.5 lb chicken, cut into 10 pieces

Salt, pepper, paprika

1/2 c of honey

2 c white wine

1 jar of preserved lemons from Trader Joe’s or just use 2 whole lemons, sliced

1/2 c of black pitted Nicoise olives

1 handful of chopped cilantro or parsley


Preheat oven to 375. Heat oil in a large Dutch oven over medium high heat and fry the onions until golden. Cover these and  steam and cook faster but turn down to medium.  Remove from Dutch oven and set aside.

Season the chicken with salt, pepper and paprika. Brown in the Dutch oven. Set aside.

Place onions back in a 13 x 9 roasting pan and place chicken, skin side up, on top of onions. Now smear some honey on top of each piece of chicken. Pour the wine and remaining honey into the Dutch oven and bring to a boil. Reduce by half. Scatter the lemon slices and olives around the chicken.

Bake uncovered about 40 minutes, or until the chicken pieces are cooked through. Sprinkle with cilantro or parsley before serving. I also garnished this with some fresh lemon slices!

Need a Few More:

Chicken Soup Chicken
Chicken, Artichoke and Mushroom Casserole
Saffron Baked Chicken
Lemon Garlic Spatchcock Roast Chicken




Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Karen (Back Road Journal)

Tuesday 14th of April 2020

Sweet, salty, tangy with lemon...your chicken recipe has everything going for it.


Thursday 9th of April 2020

This chicken looks totally amazing Abbe! The pictures are gorgeous, thanks for sharing it again.

Jeff the Chef

Sunday 5th of April 2020

Honey, lemon, and olives: what a great combination. Your chicken dish looks divine.

Healthy World Cuisine

Friday 3rd of April 2020

Would love a delicious bowl of glazed chicken, olives and lemons. Briny and delicious flavors. We actually have everything to make this I think too. Win Win!

Chef Mimi

Thursday 2nd of April 2020

She fixed it!!!


Thursday 2nd of April 2020

That was quick! So funny!