This recipe came about after a long moving day and limited pantry ingredients. Yet it is now my favourite chicken recipe of all time. It’s so full of flavour, and I love the combination of ingredients. A big, plentiful and aromatic marinade is put on top of organic chicken breasts, which are baked for about 20 minutes. This is both an easy weeknight meal that’s ready within 30 minutes and a show stopper for a dinner party – your choice! Don’t be intimidated by the marinade; it really is a little of this and that and lots of olives. I always emphasise how a simple herb garden can change any meal in a heartbeat, and this one is not an exception.
This chicken is so flavourful that you don’t need anything that competes. Some roasted baby potatoes and a green salad would be perfect. For super flavourful potatoes, cook them in the same tray as the chicken, without over-crowding. If they aren’t baby or fingerling potatoes, chop them up.
Rosemary Crusted Chicken
1 bunch of cilantro (1/2 cup packed and chopped)
4 green onion stalks, chopped finely
3 tbsp. rosemary, chopped
3 garlic cloves, minced
2/3 cup olives, pitted and roughly chopped
3 tbsp. olive oil
3 tbsp. Dijon mustard
1 lemon, juiced
½ tsp. sea salt
½ tsp. white or black pepper
4 small medium chicken breasts
Preheat the oven to 350F. In a large mixing bowl, add in all the marinade ingredients and stir until fully combined. Add in the chicken breasts and let marinade in the fridge for several minutes or overnight.
Bake for approximately 20 – 30 minutes, depending on your oven and the size of the chicken breasts. Serve immediately and use any leftovers for lunches and salads