Mediterranean Chicken with Olives and Rosemary Roasted Potatoes

Name: Mediterranean Chicken with Olives and Rosemary Roasted Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 2 servings
Ingredients: 350 g chicken breast; 70 g olives; 2 garlic cloves; 70 ml white wine; 150 g diced tomatoes; 2 sprigs thyme; 6 potatoes; 1 sprig rosemary; 50 ml cooking oil; salt; pepper

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4.9

234 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
2 servings
Course
Main Course, Dinner
Cuisine
International

Mediterranean Chicken with Olives and Rosemary Roasted Potatoes

Iris Warren

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A perfect Mediterranean chicken recipe for those who love olives and aromatic herbs.

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Ingredients

Servings

350 g chicken breast
70 g olives (mix of black, green or kalamata)
2 garlic cloves
70 ml white wine
150 g diced tomatoes
2 sprigs thyme
6 potatoes
1 sprig rosemary
50 ml cooking oil (olive oil preffered)
salt
pepper

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Instructions

Wash the potatoes well and cut them lengthwise, leaving the peel on, into 6 pieces. Place them in a baking tray with the rosemary, salt, pepper and 1 crushed garlic clove. Sprinkle with olive oil and cook at 180°C (356° F) for about 1 hour.
Cut the chicken breast into large pieces and fry in a hot pan with a little cooking oil, turning when browned on one side.
Add the thyme, a sliced garlic clove, the olives and then the wine. Add salt and pepper to taste.
When the wine has reduced by half, add the tomatoes and let everything cook on low heat, until the chicken is done and the acidity reduced.
Serve the dish by placing a chicken breast on each plate alongside a generous portion of the roasted potatoes and olives. Drizzle any pan juices over the chicken and garnish with a sprinkle of fresh herbs, if desired.