Simple roasted chicken is always welcome on my dinner table. This golden-brown, crispy and juicy chicken is spiked with a punchy hit of lemon, oregano and garlic. Briny olives give the pan sauce a delicious saltiness. The sunny flavors of Greece make this dish a hit in our home. It's not complicated to cook either. Serve it with my Ultra Creamy Hummus with Greek Salsa and my Rice Pilaf with Toasted Orzo, for a delicious Eastern Mediterranean meal.
Greek Chicken With Lemon & Olives Recipe
To make juicy, flavorful and tender roast chicken you must start with the best brand. I have been purchasing Bell & Evans chicken for a long time. It's my favorite, surpassing fresh chicken that I've bought at farm markets. Bell and Evans recently earned Cooks Illustrated's highest recommendation.
I use a microplane zester to mince the garlic.
Adding the sauce toward the end of cooking prevents it from burning and keeps it fresh tasting.
- 1 package of bone-in split chicken breasts halves weighing 1.75 pounds. I use Bell & Evans Brand.
- 1 lemon
- 1 garlic clove, minced
- 1 tablespoon of chopped fresh oregano
- 1 tablespoon of honey
- 1 tablespoon olive oil
- 8-10 olives, optional
- Salt and pepper to taste
Preheat the oven to 450. Line a baking pan with foil.
Make the lemon-oregano sauce by zesting the lemon and squeezing half of it into a small bowl. Stir in the oregano, garlic, honey, olives (if using) and olive oil. Salt to taste. Set aside. (You can also make this sauce while the chicken is cooking.)