Description
Description A bright, sun-kissed dish that balances tangy lemon, savory garlic, and briny olives with tender roasted chicken—perfect for a weeknight dinner or relaxed weekend meal.
Ingredients
- 4 chicken breasts (skinless, boneless)
- 2 – 3 lemons (juice and zest from 1–2; additional wedges for serving)
- 1/3 cup extra-virgin olive oil
- 3 – 4 cloves garlic, crushed or minced
- 1 cup olives (Kalamata or mixed Mediterranean olives), pitted and halved if large
- 2 – 3 tablespoons fresh herbs (a mix of thyme, oregano, and parsley), roughly chopped
- Salt, to taste
- Freshly ground black pepper, to taste
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Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together the olive oil, lemon juice (from 1–2 lemons), lemon zest, crushed garlic, a generous pinch of salt, and several grinds of black pepper.
- Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Turn to coat thoroughly. Marinate in the fridge for at least 30 minutes (up to 2 hours for more flavor — don’t exceed 4 hours for best texture).
- Arrange the marinated chicken breasts in a single layer in a baking dish. Scatter the olives and the chopped fresh herbs around and over the chicken.
- Bake for 25–30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the juices run clear.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with additional chopped herbs and lemon wedges.
Notes
- Notes
- Serve over couscous or orzo to soak up the juices. Can be made a sheet-pan meal by adding baby potatoes and tomatoes.