Serves 4 (serving size: 1 breast half, 1/4 lemon, and about 4 olives)
Photo: Johnny Autry; Styling: Mary Clayton Carl
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves, halved crosswise
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
How to Make It
Preheat oven to 400°.
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.
Remove chicken from oven. Preheat broiler to HIGH.
Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.
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I cut up a whole chicken and removed the skin to make this dish. It's got a great flavor, is so much faster to cook than a whole roast chicken, and looks gorgeous! The chicken stayed super-moist, and I like the quick broil at the end to brown it a bit. Will totally make again.
I rarely find a CL recipe we don't like, but this is one. The lemon and herbs are nice, but the chicken was dry and, despite the broiling, rather pale. The broiler also dried up what might have been some liquid--I would not call it a sauce--which made it more dry. I think we like chicken breast with some carmelization to it. In retrospect, I'd brown the breasts in some oil or butter first, then bake. I also think it needs a touch of sweetness, but I'm not sure what would fit the "Greek" profile here. I won't make this again.
I made this tonight when I was trying to figure out what to do with some chicken breast I had in the fridge. I used what I had on hand which meant: diced olives and thinly sliced onion in place of shallots. I also left out the zest because I was feeling lazy. I added some thinly sliced zucchini that I coated in a little bit of olive oil and salt. They were a delicious addition.
The chicken baked for ~30 minutes and broiled for 2 but I used ~8oz breasts.
If I served this to company I would marinate the chicken ahead of time or brine it as another reviewer suggested.
I have made this several times!! The combination of Olives and Lemons is a perfect blend. I used Kalamata Gourmet Black Olives. When I make this, I make enough for leftovers so that I can make a homemade lemon flavored chicken noodle soup as well:) I side this dish with Lemon Lovers Asparagus;)
Nice basic recipe, one which I do variations of from time to time. Halved recipe as it was only the 2 of us and I didn't want leftovers. I added some sundried tomatoes to pan before baking and sprinkled add'l rosemary and oregano over it when I was ready to serve. Served with orzo and some toasted pine nuts and a green salad with a basic EVOO & white balsamic vinegar dressing. Very pretty on the plate and nice tang in the mouth. I rarely marinate, simply because I don't think of it, but the taste of the lemon in the chicken will hopefully make me remember to think of it more often. I think this is something you could easily dress up for guests.