Chicken roasted with lemon and olive



Grated rind of one lemon

2 fresh lemons juiced

1 1/2 tablespoons minced fresh garlic

4 (6-ounce) skinless, boneless chicken breast halves, halved crosswise

Cooking spray

1 tablespoon extra-virgin olive oil

1/2 teaspoon freshly ground black pepper

15 oil-cured olives, pitted and sliced

1 large shallot, sliced

1 lemon, thinly sliced




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 shallots); 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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