- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 425°F. Line baking sheet with parchment paper.
On pan, toss together olives (if using), chicken, garlic, fennel, red onion, oil, lemon zest and lemon to coat; sprinkle with oregano, salt and pepper. Arrange in single layer with chicken skin side up.
Roast, rotating pan halfway through, until juices run clear when chicken is pierced and vegetables are tender, about 25 minutes. Broil until chicken is golden brown, about 3 minutes.
Divide arugula among plates; place chicken and vegetables over top. Drizzle with pan juices and squeeze lemon quarters over top.
Test Kitchen Tip: Greek oregano has a bright citrusy flavour. Substitute regular oregano if desired.
Nutritional facts PER SERVING: about
- Fibre 5 g
- Sodium 783 mg
- Sugars 7 g
- Protein 60 g
- Calories 641
- Total fat 37 g
- Potassium 1,358 mg
- Cholesterol 177 mg
- Saturated fat 9 g
- Total carbohydrate 16 g
%RDI
- Iron 21
- Folate 30
- Calcium 13
- Vitamin A 15
- Vitamin C 42
