Chicken with lemon, thyme and olives. It is a very quick meal to throw together and delicious. Serves two


  • 500 g breast chicken (or 6 drumsticks)

  • 1 large lemon

  • 1 cup of green olives

  • small bunch of thyme

  • .5 garlic bulb

  • .5 cup balsamic vinegar

  • .5 cup olive oil

  • sea salt

  • pepper

  • hand full of cherry tomatoes optional


  • 1.

    Preheat your oven to 180 degrees celcius

  • 2.

    Cut chicken into bite size pieces and place in oven proof dish

  • 3.

    Place the olives, balsamic vinegar, olive oil in the dish.

  • 4.

    Mix it all up coating the chicken in the liquids

  • 5.

    Break up the garlic with skins on and scatter through the dish (they will go soft and sweet and the skin can be removed after cooking)

  • 6.

    Cut the lemon into wedges and scatter through the dish

  • 7.

    Place the cherry tomatoes on top scattered

  • 8.

    Sprinkle sea salt and pepper to taste

  • 9.

    Bake for 15minutes covered in alfoil, then a further 20min uncovered or until chicken is cooked and tender

  • 10.

    Serve with cous cous or rice and enjoy!

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1196kj
  • Fat Total 101g
  • Saturated Fat 19g
  • Protein 49g
  • Carbohydrate 23g
  • Sugar 11g
  • Sodium 1128mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Really nice on a bed of cous cous, with the cherry tomatoes squashed and stired through the cous cous

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