Lemon and olive chicken with potatoes

Lemon and olive chicken with potatoes

55 mins



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


  • Step 1

    Preheat oven to 220°C. Spray the potatoes with olive oil and sprinkle with salt.

  • Step 2

    Place onto a large non-stick baking tray and bake for 20 minutes or until golden and tender.

  • Step 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.

  • Step 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.

  • Step 5

    Add olives to pan. 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. Serve with potatoes and steamed green beans.

    Serving size: 4
    Recipe courtesy of taste.com.au

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