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
Scale
- 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
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
Serve over couscous or orzo to soak up the juices. Can be made a sheet-pan meal by adding baby potatoes and tomatoes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Mediterranean, chicken, lemon, garlic, easy dinner, healthy meal