Recipes / Mediterranean Chicken

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Mediterranean Chicken



  • As Needed Olive Oil
  • 2 each Lemons
  • 4 each Boneless Skinless Chicken Breasts
  • As Needed Salt and Black Pepper
  • 2 1/3 tablespoons Garlic
  • 4 each Small Yukon Gold Potatoes
  • 1 cup Whole Black Olives
  • 3 1/2 cups Furmano's Whole Peeled Tomatoes
  • 1 tablespoon Herbs Provence
  1. Rub some olive oil in the bottom of a baking dish or pan.
  2. Place a layer of sliced lemons in the pan. Place the chicken breasts on top of the lemons.
  3. Season with salt and fresh ground pepper to taste.
  4. Mince 2 cloves garlic, then mix in small dish with juice of half a lemon and about 2 tablespoons olive oil.
  5. Brush the chicken with some of olive oil mixture; may need to make more for later.
  6. Quarter the potatoes, add to pan.
  7. Peel a dozen cloves of garlic, add to pan.
  8. Add the whole black olives to the pan.
  9. Rough cut the tomatoes, then add to pan.
  10. Sprinkle about a tablespoon of herb provence.
  11. Brush more of the olive oil mixture on everything in the pan.
  12. Bake in a 450 degree oven for about 30 minutes.
  13. Occasionally baste with the juice in the pan so the tomatoes don't burn.
  14. When cooking is completed, transfer to a warmed ceramic dish.
  15. Discard the cooked lemons, save the juices for serving.