Greek Chicken With Lemon & Olives

Greek Chicken With Lemon & Olives


  • 1 package of bone-in split chicken breasts halves weighing 1.75 pounds
  • 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.)

Salt and pepper the chicken and place it in the foil lined baking pan. Bake for 30 minutes. Pour the sauce over the chicken and cook it for another 8-12 minutes. Let the chicken rest for about 5 minutes. Squeeze some fresh lemon juice over the chicken and serve with the pan sauce.


Bon Appetit! 🙂

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