Mediterranean Lemon Chicken with Artichokes & Olives
A simple yet impressive weeknight dinner featuring juicy chicken marinated in lemon, garlic, and herbs, paired with artichokes and olives for a Mediterranean flair.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 piece lemon, juiced and zested
- 1 teaspoon dried oregano
- 1 cup artichoke hearts, quartered Frozen artichokes can be used.
- 1 cup Kalamata olives, pitted and halved Adjust amount for saltiness.
- Salt and pepper to taste
- Fresh parsley for garnish Optional.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- Place the chicken breasts in a baking dish and pour the marinade over them, ensuring they are well-coated.
- Scatter the artichoke hearts and olives around the chicken in the dish.
Cooking
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and no longer pink in the center.
- Once cooked, garnish with fresh parsley before serving. Enjoy your Mediterranean masterpiece!
Notes
Use a timer to avoid overcooking the chicken, and don't skimp on the lemon zest for best flavor.