One-Pan Chicken with Lemon, Olives, and Cavolo Nero
Ingredients
- —30 ml extra virgin olive oil
- —1 lemon, thickly sliced
- —4 garlic cloves, unpeeled and crushed
- —25 g green Sicilian olives
- —6 sprigs of oregano or marjoram
- —Sea salt and coarsely ground black pepper
- —2 chicken breasts (150 g each, trimmed)
- —200 g butter beans (lima beans, rinsed and drained)
- —6 small stems of cavolo nero (Tuscan kale, leaves only)
Instructions
Preheat the oven to 200 °C and line a baking dish with parchment paper.
In the dish, mix the olive oil, lemon, garlic, olives, oregano, salt, and pepper.
Place the dish in the oven for 10 minutes to release the flavors.
Add the chicken breasts and butter beans, toss gently, and drizzle with the cooking juices.
Bake for another 10 minutes.
Layer the cavolo nero on top and bake for an additional 5 minutes until the leaves are crisp and the chicken is cooked through.
Slice the chicken and serve with the beans, olives, lemon, and a spoonful of the fragrant cooking juices.
Serving Tip
A sunny, Mediterranean-inspired dish bursting with freshness and depth — lemon, olives, and cavolo nero do the magic, you just enjoy. Serve the chicken with the lemon slices and cavolo nero in a shallow dish, letting the cooking juices shine. Arrange the butter beans and olives around and drizzle with a few extra drops of olive oil. Finish with some fresh oregano or lemon zest for a bright touch. Perfect with a slice of whole-grain or rye crispbread to soak up the flavorful juices.
Storage Tip
Let cool and store in an airtight container for up to 2 days in the fridge. Reheating? Place in an ovenproof dish with a splash of water or broth, heat for 10 minutes at 160 °C.