4.9 from 234 votes
Mediterranean Chicken with Olives and Rosemary Roasted Potatoes
This Mediterranean Chicken combines seared chicken breast cooked with garlic, thyme, wine, olives, and diced tomatoes, resulting in tender, flavorful meat in a slightly acidic sauce. It’s paired with rosemary roasted potatoes seasoned and baked until golden, creating a comforting and herbaceous meal.
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
Ingredients
- 350 g chicken breast
- 70 g olive mix of black, green or kalamata
- 2 garlic cloves
- 70 ml white wine
- 150 g diced tomatoes
- 2 prigs thyme
- 6 potato
- 1 prig rosemary
- 50 ml neutral cooking oil olive oil preffered, generic cooking oil
- salt
- black pepper
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.
Cup of Yum