This is my fancy schmancy version of Lemon Chicken. I’ve also been known to make a grilled version that is not nearly as pretty. I found the recipe for this Lemon Chicken with Olives over on Bev Cooks, and was drawn in by the photos. I had hoped it would taste as good as her’s looked, and was not let down. This dish has just the right ratio of tang from the lemon combined with the salty deliciousness of the olives. The best part about this chicken? It only needs to marinate for about 15 minutes, then cook for an additional 20. Easy weeknight dinner, and it looks so pretty, people will think you spent hours in the kitchen!
To make the chicken you need two chicken breasts cut in half, 1/4 yellow onion, 1 tablespoon of lemon zest, 4 lemon slices, 1/4 cup of lemon juice, 10 kalamata olives, 1 tablespoon of olive oil, 2 cloves of minced garlic, 1 teaspoon of thyme, salt and pepper to taste.
Now let’s get to the marinating. Cut your chicken breasts in half and season both sides with the thyme, salt and pepper.
Zest that lemon, and throw it in, too!
Next drizzle the chicken with the tablespoon of olive oil, the 2 cloves of garlic, and the 1/4 cup of lemon juice.
Allow the chicken to marinade for 15 minutes at room temperature. While the chicken is marinating, preheat the oven to 400 degrees, and chop up your quarter of an onion, ten olives, and four lemon slices.
After fifteen minutes add the onion, olives and lemon slices to the chicken. Top each piece of chicken with a lemon slice.
Once you’ve made it nice and pretty, bake in the oven for 20 minutes. Remove the dish from the oven and set the oven to broil.
Looking good!!! After heating the oven to broil, return the chicken to the oven for about 3 minutes, keeping a close eye. You want to make sure the chicken cooks through and the lemons brown, but don’t burn them!
Serve over some rice, topping the chicken with the extra juice. Enjoy!!
Lemon Chicken with Olives (adapted from Bev Cooks)
2 boneless, skinless chicken breasts, cut in half
1/4 cup lemon juice
1 Tbsp. olive oil
1 Tbsp. lemon zest
2 cloves garlic, minced
1 tsp. dried thyme
10 pitted kalamata olives, halved*
1/4 yellow onion, sliced thin
4 lemon slices
Salt, to taste
Pepper, to taste
Preheat oven to 400 degrees.
Arrange chicken in a baking dish. Season both sides chicken with 1 tsp. thyme, salt and pepper to taste. Drizzle with olive oil. Add lemon zest, minced garlic, and lemon juice. Allow to marinate at room temperature for 15 minutes.
Add sliced onion, lemon slices, and olives to the chicken, placing a lemon slice on each chicken breast half. Bake chicken for 20 minutes.
Remove chicken from oven, switch the oven to broil, and put the chicken back in for about 3 minutes. Keep a close eye, so the lemon only begins to brown, not burn!
Serve chicken over a bed of rice or other grain, and add the juice from the baking dish for extra flavor.
*Cook’s note: If you’re sensitive to salt, then I would recommend reducing the amount of olives to five, or using less salty black olives.