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Mediterranean Lemon Chicken with Olives

Lemon Chicken with Olives — Easy Mediterranean-Inspired Oven Recipe

We were in the middle of a spring cold snap, so I turned on the oven and made a dish that’s now a firm favorite: Lemon Chicken with Olives. I usually avoid using the oven during the hottest part of summer, favoring stove-top cooking and slow cookers, but this recipe is worth firing it up for. Bright lemon, savory garlic and salty olives combine into a lively, Mediterranean-inspired meal that works well for dinner and reheats beautifully for lunches.

This version follows a simple marinade and a quick bake-then-broil finish for golden color and tender chicken. It’s straightforward enough for a weeknight but flavorful enough to be a go-to for guests. I had everything on hand and prepared enough for both dinner and leftovers the next day. If you like lemon-forward dishes with a salty olive punch, add this to your seasonal rotation.

Lemon chicken with olives on a plate

Ingredients

  • 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

Directions

  1. Preheat the oven to 400°F (200°C).
  2. In a large zip-top plastic bag, combine the lemon rind, lemon juice, olive oil and minced garlic. Add the chicken pieces, seal the bag, and shake to coat the chicken evenly. Let the chicken marinate for about 15 minutes at room temperature.
  3. Lightly coat an 11 x 7–inch glass or ceramic baking dish with cooking spray. Arrange the marinated chicken in the dish in a single layer. Sprinkle the chicken evenly with oregano, rosemary, black pepper, olives and sliced shallot. Top with thin lemon slices.
  4. Bake at 400°F for 20 minutes, or until the chicken is nearly cooked through.
  5. Switch the oven to broil on HIGH. Move the oven rack so the chicken will be about 3 inches from the broiler element. Broil on HIGH for about 3 minutes, watching closely, until the chicken is nicely browned and cooked through.
  6. Remove from the oven and let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Tips, Variations and Serving Ideas

For a quicker prep, you can butterfly the chicken breasts or use thin-cut chicken to reduce baking time. If you prefer dark meat, boneless skinless thighs work well and add extra richness.

Serve this lemon chicken with a simple green salad, steamed rice, or a side of roasted vegetables to keep the Mediterranean theme. The lemon and olive pairing also complements couscous, orzo, or a light pasta tossed with olive oil and herbs.

Variations to try: add capers for briny brightness, swap green olives for black olives to change the flavor profile, or include cherry tomatoes for a touch of sweetness and color. Fresh herbs like parsley or basil sprinkled over the finished dish add freshness.

Leftovers reheat well in the oven or on the stovetop and make an easy lunch. Store in an airtight container in the refrigerator for a few days. Reheat gently to preserve the texture of the chicken and the brightness of the lemon.

Recipe Source

Adapted from a classic Lemon Chicken with Olives recipe, this version keeps the bright lemon flavor and hearty olive notes while remaining simple to prepare for weeknight meals and weekend dinners alike.