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Lemon Chicken with Olives

We are in the middle of another spring cold snap and I took advantage of the weather to use my oven again. I limit the oven use in the hottest parts of the summer and try to utilize mostly stove-top cooking or slow cookers. I was actually thinking of making some lemon chicken soup but I really am tired of so much soup. I never thought I would say that, but I seemed to have reached my limit on soup this winter. A quick search on Cooking Light led me to this Lemon Chicken with Olives recipe. I had everything on hand to make it and I had enough for both of us for dinner and lunches the next day. I LOVED the combination of tart lemon and salty olives. This will be in my summer rotation!

lemon chicken olives

Chicken with Lemons and Olives

  • 2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1 tablespoon extra-virgin olive oil $
  • 1 1/2 tablespoons minced fresh garlic
  • 3 (6-ounce) skinless, boneless chicken breast halves, halved crosswise $
  • Cooking spray
  • 2 teaspoons chopped fresh oregano
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 15 oil-cured olives, pitted and sliced $
  • 1 large shallot, sliced
  • 1 lemon, thinly sliced

1. Preheat oven to 400°.

2. Combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Shake to coat chicken. Marinate 15 minutes at room temperature. Arrange chicken mixture in a broiler-safe 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Sprinkle chicken evenly with oregano and the next 4 ingredients (through shallot); top with lemon slices. Bake at 400° for 20 minutes.

3. Remove chicken from oven. Preheat broiler to HIGH.

4. Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.

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