Baked Lemon-Rosemary Chicken with Garlic and Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts baked with a fragrant lemon-rosemary glaze and briny kalamata olives for a bright, savory dinner. This mediterranean-inspired chicken (mediterranean) ready in about 45 minutes pairs chicken breasts, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (11 ratings) Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Place 4 boneless, skinless chicken breasts in a baking dish.
  2. Step 2: In a small bowl, mix 2 tbsp olive oil, 2 tbsp chopped fresh rosemary, the zest and juice of 2 lemons, 4 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Pour the mixture evenly over the chicken breasts, then scatter 1/2 cup pitted kalamata olives on top.
  4. Step 4: Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), basting once halfway through.

Frequently asked questions

How long does Baked Lemon-Rosemary Chicken with Garlic and Olives take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lemon-Rosemary Chicken with Garlic and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Baked Lemon-Rosemary Chicken with Garlic and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon-Rosemary Chicken with Garlic and Olives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Lemon-Rosemary Chicken with Garlic and Olives?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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