Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper
  • 1/4 cup (60ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 4 cloves (20g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) smoked paprika
  • 1/2 cup (75g) pitted Kalamata olives, halved
  • 1 lemon, thinly sliced into rounds
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Pat the chicken breasts dry with paper towels to ensure a proper sear, then season both sides lightly with salt and pepper.
  2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, and smoked paprika until the mixture is opaque and emulsified.
  3. Place the chicken in a 9x13-inch baking dish and pour the marinade over the top, ensuring each breast is fully coated. Scatter the halved Kalamata olives and lemon slices around the chicken.
  4. Bake at 400°F (200°C) for 25-30 minutes, or until the juices run clear and the edges are golden-brown.
  5. Remove the pan from the oven and let the chicken rest for 5-10 minutes to reabsorb the juices. Garnish with fresh chopped parsley before serving.