tray-baked chicken with tomato and olives

  • 4 chicken breast fillets (800g)
  • 500g vine-ripened cherry tomatoes
  • ½ cup (90g) mixed olives+
  • 2 small bunches oregano
  • 1 tablespoon lemon rind
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil
  • sea salt and cracked black pepper
  1. Preheat the oven to 220°C (425°F). Place the chicken in a large ovenproof baking dish. Top with the tomatoes, olives, oregano, lemon zest, lemon juice, oil, salt and pepper.
  2. Cook for 18–20 minutes or until golden brown and the chicken is cooked. Serve with the pan juices. Serves 4.

+ We used kalamata and Sicilian olives, but you can use your preferred variety.
Click here to watch me make this simple recipe in a quick video!

RATE THIS RECIPE:
Reader ratings (3.86) 321751
val dz

I made this recipe and I loved it,was so easy to follow and so easy to prepare.The flavours were great.Thank Val

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