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Mediterranean Chicken with Olives and Rosemary Roasted Potatoes

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

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 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

Instructions

    Cup of Yum
  1. 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.
  2. Cut the chicken breast into large pieces and fry in a hot pan with a little cooking oil, turning when browned on one side.
  3. Add the thyme, a sliced garlic clove, the olives and then the wine. Add salt and pepper to taste.
  4. 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.
  5. 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.