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6 skin-on, bone-in chicken breasts
2 lemons
1/2 cup whole black, green or spiced olives, unpitted
284-mL can undiluted chicken broth
2 tbsp chopped fresh thyme leaves, or 1 tsp dried thyme leaves
Preheat oven to 400F (200C). Place chicken, skin-side up, in a 9x13-inch (3-L) baking dish. Slice lemons into quarters and discard visible seeds. Scatter lemons and olives in between chicken breasts. Pour broth overtop. Sprinkle with thyme. Cover dish tightly with foil.
Bake in centre of 400F (200C) oven 30 minutes. Then remove foil and baste chicken with pan juices. Return to oven and bake, uncovered and basting occasionally with pan juices, until chicken is springy when pressed and skin is crispy and golden, about 30 minutes. Serve chicken over rice pilaf or broad noodles. Spoon pan juices and olives overtop.
Calories 181, Protein 28.1g, Carbohydrates 1g, Fat 6.6g, Fibre 0.4g, Sodium 222mg.
When you need a fuss-free flavour booster, try delicious Greek kalamata or French nicoise olives from the deli cart. Baked with the chicken, their marvellous flavour spreads throughout the sauce.