Baked Green Olive Chicken

Preparation info
  • Serves


    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About

An ideal dish to complement many of the salads in this book. Alternatively, serve with a creamy polenta and some vegetables from The Green Room for a delicious evening meal.


  • 6 chicken breasts, skin on
  • 1 whole preserved lemon, cut into 4 chunks
  • 1 lemon, sliced finely with skin on


To prepare the marinade

Combine the garlic, seeds, white wine vinegar, olive oil and white wine in a bowl.

Coat the chicken in the marinade and leave covered in the fridge for a minimum of 2 hours.

Preheat oven to 180°C.

Place a large frying pan over a