Lemon chicken with olives

Lemon chicken with olives

Ingredients ( 8 servings):

  • 1.2kg chicken thigh fillets, trimmed
  • 2 tablespoons olive oil
  • 1 brown onion, halved, roughly chopped
  • 2 garlic cloves, sliced
  • 400g can diced tomatoes
  • 1 small lemon, sliced
  • 1 tablespoon brown sugar
  • 2 teaspoons fresh oregano leaves
  • 1 cup (180g) pitted kalamata olives



  1. Season chicken with salt and pepper.
  2. Heat oil in a large, heavy-based saucepan over medium-high heat. Cook chicken in batches, turning, for 5 minutes or until browned. Remove to a plate.
  3. Add onion and garlic to saucepan. Cook, stirring, for 3 minutes or until just soft.
  4. Return chicken to saucepan. Add tomatoes, lemon, sugar and oregano. Bring to the boil.
  5. Reduce heat to medium-low. Simmer, uncovered, for 40 minutes or until chicken is cooked through and sauce thickened.
  6. Stir in olives. Season with salt and pepper.
  7. Serve.
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