We are in the middle of another spring cold snap and I took advantage of the weather to use my oven again. I limit the oven use in the hottest parts of the summer and try to utilize mostly stove-top cooking or slow cookers. I was actually thinking of making some lemon chicken soup but I really am tired of so much soup. I never thought I would say that, but I seemed to have reached my limit on soup this winter. A quick search on Cooking Light led me to this Lemon Chicken with Olives recipe. I had everything on hand to make it and I had enough for both of us for dinner and lunches the next day. I LOVED the combination of tart lemon and salty olives. This will be in my summer rotation!
- 2 teaspoons grated lemon rind
- 1/4 cup fresh lemon juice
- 1 tablespoon extra-virgin olive oil $
- 1 1/2 tablespoons minced fresh garlic
- 3 (6-ounce) skinless, boneless chicken breast halves, halved crosswise $
- Cooking spray
- 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
1. Preheat oven to 400°.
2. 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.
3. Remove chicken from oven. Preheat broiler to HIGH.
4. Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.