Chicken Baked With Shallots, Olives & Thyme

This quick and easy to prepare recipe is a perfect mid-week meal, courtesy of UK Shallots. The original recipe uses fresh thyme and sherry vinegar.


  • 4 skinless chicken breast fillets
  • 70g of pitted green olives with herbs and garlic
  • 140g of mixed salad leaves
  • 400g of shallots, peeled
  • 4 cloves of garlic
  • 5 tbsp olive oil
  • 1/2 tsp dried thyme
  • 2 tbsp balsamic vinegar
  • 2 tbsp white wine vinegar
  • 2 tsp lemon juice
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Oven temp: 190c
  • Price per person: £2.98
  • Store cupboard: Cook's
  • Calories per serving: 314
  • 5-a-day per serving: 1.7
  • Print Recipe
Chicken Baked With Shallots photo

980 cooks think so


  1. Preheat the oven to 190C/Gas 5.
  2. Arrange the chicken breasts in a shallow roasting tin or baking dish. Tuck the shallots, garlic and olives in around the chicken and place the thyme sprigs on top.
  3. Drizzle over the 2 tbsp oil and season with salt and pepper.
  4. Bake for 20 minutes, then remove from the oven and drizzle over the sherry vinegar.
  5. Cook for a further 10 minutes, until the chicken is cooked through.
  6. Meanwhile, to make the salad dressing, mix together the lemon juice and 3 tbsp olive oil. Season with salt and pepper and set aside.
  7. Once the chicken is cooked, toss the salad leaves with the dressing. Divide the chicken between plates and serve with the salad.

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