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.
Ingredients
- 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
Method
- 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.
- Add the lemon juice to the marinade, mix well, and then put in the chicken. Leave to steep for half an hour.
- Heat the oven to 200°C.
- Slice the remains of the lemon, and slice the olives.
- 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.
- 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.
- Discard the lemon slices, slice the chicken, and serve.
