12 Apr

Lemon and olive chicken with potatoes

Recipe by Annette Forrest,
Photography by Ben Dearnley,

Ingredients (serves 4)

* olive oil spray
* 600g small new potatoes, quartered lengthways
* 1 1/2 tablespoons olive oil
* 2 cloves garlic, crushed
* juice of 1 lemon
* 8 small (750g) chicken thigh
* fillets, fat trimmed
* 1/2 cup kalamata or black olives
* 1/3 cup chopped flat-leaf parsley
* reduced-fat tzatziki dip
* steamed green beans, to serve


  1. Preheat oven to 220°C. Spray the potatoes with olive oil and sprinkle with salt.
  2. Place onto a large non-stick baking tray and bake for 20 minutes or until golden and tender.
  3. Combine 1 tablespoon olive oil, garlic, 1 tablespoon lemon juice, and salt and pepper in a medium bowl. Add chicken and toss to coat. Place in fridge for 10 minutes, if time permits.
  4. Heat remaining oil in a large frypan over high heat. Add chicken. Cook for 2 to 3 minutes on each side or until almost cooked through.
  5. Add olives to pan.
  6. Cook over medium heat for 1 minute. Add parsley and remaining lemon juice. Stir to combine. Place chicken on serving plates. Spoon over olives and top with a dollop of tzatziki dip.
  7. Serve with potatoes and steamed green beans.

Note: Tzatziki dip is a yoghurt-based dip.
You’ll find it in the refrigerated section of your supermarket.

[Source] Click here

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