Chicken with Lemon and Olives

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

For preparing chicken in this way, it is best to use both breasts and thighs, as the breasts alone can turn out to be a bit dry. It is optimal to use young potatoes — small and tender.

Ingredients

Lemon - 1 piece
Poultry - 24.7 oz
Garlic - 1 head
Olives stuffed with lemon - 16 pieces
Salad Potatoes - 17.6 oz
Olive Oil - 3 tablespoons
Ground Black Pepper - to taste
Salt - to taste
Herbs - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F. Take a medium baking dish, grease it with olive oil, and arrange the pieces of chicken. Cut the lemon in half and squeeze the juice from both halves over the chicken, then place the lemon halves in the dish.

Step 2

Peel the potatoes and cut them in half. Arrange the garlic cloves, olives, and potato halves in the dish along with the chicken. Drizzle olive oil on top, and season with salt and pepper.

Step 3

Place the dish in the preheated oven and bake for 30–35 minutes until cooked through. Remove the dish from the oven, sprinkle with finely chopped herbs, and serve.