Greek-style chicken

This is a simple, quick, tasty recipe for a midweek dinner or weekend lunch. It's based on a recipe for Greek grilled chicken from Little Spice Jar, except I've baked instead of grilled, and added a few olives for more Greek flavour. I served this with polenta (note to self: never make polenta ever again!), and in winter the chicken is good with something absorbent (mashed potato, couscous) because the marinade makes a sauce, but for the summer I would serve this with salad or vegetables. This recipe serves two people.


  • 2 large chicken breasts
  • 1 large (or two small) lemons
  • 6 to 10 pitted green olives
  • 1 tablespoon of minced garlic
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of dried rosemary
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of dried thyme
  • 1/4 teaspoon of cayenne pepper
  • 1 tablespoon white wine vinegar
  • 3 tablespoons of olive oil


  1. Make the marinade (don't worry, it will only need half an hour of marinading!): mix everything except the chicken, lemon and olives in a large-ish bowl.
  2. Add the lemon juice to the marinade, mix well, and then put in the chicken. Leave to steep for half an hour.
  3. Heat the oven to 200°C.
  4. Slice the remains of the lemon, and slice the olives.
  5. Once the marinading is done, put the chicken, with its marinade, into a small casserole dish, so that the chicken breasts sit together cosily. Scatter over the olive slices, and lay the slices of lemon over the chicken.
  6. Bake for 35 minutes. When it's done, test by cutting open the thickest part of each breast to ensure it's not pink inside. 
  7. Discard the lemon slices, slice the chicken, and serve.