Chicken with Sage.

When I competed as a fitness competitor I used to eat a lot of chicken.  I would eat it every day, often more than once a day.  I practically had feathers.  cluck.

These days I (thankfully) eat it far less.  However the advantage of having eaten so much is that I have a fairly formidable stash of easy chicken recipes.  One of my personal favourites is chicken baked with sage and green olives.  Easy for a week night dinner served with a simple green salad but special enough to be served with risotto and fresh local mushrooms for company.  The best part?  No fitness competitions required.

Chicken with Sage and Olives


  • 3 chicken breasts with the skin on (bone in or out)
  • 3 tbsp olive oil
  • 1/4 cup mixed green olives such as cerignola or nocellara
  • 3 sprigs of fresh sage (approximately 8 medium size leaves), chopped (leave some whole)
  • 3 cloves of garlic, finely chopped
  • salt and pepper
  • 1/4 cup chicken stock
  • Juice of 1/2 a lemon
  • Optional: 1/4 Dry white wine in place of chicken stock and lemon


  • Cut each chicken breast in half.  Place in bowl, drizzle with olive oil and sprinkle with half of the sage, and salt and pepper.  Toss.
  • Preheat oven to 350 degrees.
  • Heat oil in a large oven proof casserole dish.
  • Sear chicken in dish on top of the stove.  Ensure that some of the garlic and sage gets cooked too.
  • When chicken is seared on all sides, turn off heat.  Pour stock and lemon (or wine) into dish, scraping the drippings off the bottom of the pan.
  • Add olives and remaining sage.
  • Cover and place in oven for 30 minutes.
  • After 30 minutes, remove the lid.  If there is no remaining liquid at the bottom of the dish add a bit more stock or wine.  Continue to cook another 15 minutes.

2 thoughts on “Chicken with Sage.

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