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Homemade Roast Chicken with Tomatoes and Olives Recipe photo

Roast Chicken with Tomatoes and Olives Recipe

This Roast Chicken with Tomatoes and Olives is a one-pan wonder! Juicy chicken meets savory tomatoes and briny olives for a delightful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Roast Chicken:
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 2 cloves garlic, diced
  • 1 14.5 ounce can diced tomatoes
  • 1 14.5 ounce can black olives, drained
  • 4-6 boneless skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • Fresh parsley for garnish, optional

Equipment

  • Large skillet or baking dish
  • Cutting board and knife
  • Measuring spoons
  • Spatula or wooden spoon

Method
 

Instructions:
  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a large skillet or baking dish, heat the olive oil over medium heat. Add the sliced onion and diced garlic, sautéing until fragrant and translucent, about 5 minutes.
  3. Step 3: Stir in the can of diced tomatoes (with juice) and drained black olives. Mix well to combine all ingredients.
  4. Step 4: Season chicken breasts with kosher salt, paprika, cumin, and ground black pepper.
  5. Step 5: Nestle the chicken breasts into the skillet with the tomato and olive mixture.
  6. Step 6: Transfer to the oven and roast for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (75°C).
  7. Step 7: Remove from oven, let rest, garnish with parsley if desired, and serve warm.

Notes

  • For lower fat, substitute skinless chicken thighs for breasts.
  • Use green olives for a different flavor.
  • Add more vegetables for extra nutrients.