Olive & Lemon Chicken

Laura Sharrad


  • 2 Chicken Marylands
  • 2 lemons (Ideally Meyer lemons)
  • Trus tomatoes (1 vine per person)
  • 1 Red onion
  • 1 bunch of Broccolini
  • Garlic
  • Capers or Caper berries
  • Pitted Green Sicilian Olives 
  • Olive oil 
  • Salt & Pepper


  1. Preheat your oven to 180 degrees.
  2. Oil the base of your roasting tray and then trim the end of your broccolini and place on the bottom.
  3. Then place your Marylands on top of the broccolini.
  4. Then place your tomatoes around the chicken.
  5. Cut your lemon and onion into wedges and arrange in and around the chicken.
  6. Scatter your caper, olives and garlic around the roasting tray.
  7. Dress the entire dish with a generous amount of olive oil the season salt and pepper – especially on top of the chicken to ensure the skin gets nice and crispy.
  8. Place into the oven for 30 or until the chicken is cooked through and golden.
  9. Ready to serve.
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