Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 tablespoons olive oil (plus extra for drizzling)
  • 1 large lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup cherry tomatoes, halved
  • ¼ cup crumbled feta cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, red pepper flakes (if using), salt, and pepper.
  2. Place the chicken breasts in the baking dish. Pour the marinade over the chicken, ensuring each breast is well coated. Let it sit for at least 15 minutes (or up to 30 minutes in the fridge for deeper flavour).
  3. Scatter the halved Kalamata olives and cherry tomatoes around the chicken breasts in the baking dish.
  4. Preheat oven to 375°F (190°C). Bake for 40-45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). If the chicken browns too quickly, loosely tent with foil.
  5. Remove the chicken from the oven and let it rest for 5 minutes before slicing. Garnish with crumbled feta cheese (if using) and fresh chopped parsley.
  6. Serve immediately and enjoy.