Roast Chicken Breasts Is One of My Favorite Meals

Roast chicken breasts with tomatoes, potatoes, and olives is a delicious, Mediterranean-inspired meal that’s flavorful and simple to prepare. This recipe combines the earthy heartiness of roasted potatoes with the juicy sweetness of cherry tomatoes and the briny tang of olives, all complementing tender, juicy chicken breasts.

A drizzle of olive oil, fresh herbs, and a sprinkle of sea salt bring these ingredients together beautifully, creating a dish that is not only visually appealing but also packed with vibrant flavors. Roasting everything on one sheet pan makes for an easy dinner with minimal cleanup, allowing the ingredients to meld in the oven as they cook.

The tomatoes release their juices, creating a light sauce that keeps the chicken moist, while the olives add a touch of saltiness that balances the sweetness of the tomatoes. This dish works perfectly as a weeknight dinner or a casual friend gathering. Pair it with a simple green salad or crusty bread for a complete meal that’s comforting and elegant. With minimal prep and maximum flavor, this roast chicken dish is bound to become a go-to favorite in your kitchen.

A Favorite In Our House

This is one of those standards we’ll prepare once or twice a month because it’s so easy to make, provides a balanced meal, and everyone enjoys it. It’s also very adaptable; depending on what you have, you can substitute ingredients to make it your own.

We like chicken thighs, but you could substitute legs. I don’t think I’ve made this with breast meat, but if I did, I would be sure to use bone-in breasts and be careful not to overcook them, or they will be too dry.

My oldest girl likes black olives, so we always throw a handful in potatoes, onions, garlic, and/or whatever else you might have in the refrigerator.

We’ve added carrots, leeks, fennel, and Brussels sprouts, and they all add to the dish. What’s incredibly delicious about this dish is the crispy skin seasoned with salt, pepper, and any additional seasoning you may enjoy.

Roasting Technique

Roasting is a very straightforward cooking technique. Put a cut of meat in a roasting pan in a moderate to hot oven, add some seasonings and maybe some vegetables, and let it roast until the desired internal temperature is reached.

The one tool you need for precision roasting is an instant-read thermometer. But don't be intimidated by roasting. A good friend from Park City, Utah, who only spends a little time in the kitchen, gave me this recipe. It is quick, easy, and delicious.

Reluctant Gourmet's Tips

You can substitute one tablespoon of fresh rosemary leaves with 1 tsp. of dried, but fresh is better in this dish if you use dried rosemary.
Put the dried leaves in the palm of your hand and crush them with the thumb of your other hand. This will "bruise" the leaves, releasing more essential oils, which equals more flavor.
Any brine-cured black olives can be substituted for Kalamata, and remember to tell your guests there are pits so they don't break a tooth. Use a cherry pitter if you want to pit them yourself to avoid any dental mishaps.

📖 Recipe

Roast Chicken with Tomatoes and Potatoes

Print Recipe

Roast Chicken with Tomatoes, Potatoes and Olives

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: chicken, roast

Servings: 4 servings

Ingredients

10 cloves garlic
salt and pepper to taste
4 teaspoons fresh lemon juice
5 tablespoons olive oil
2 lemons sliced thin
4 chicken legs and thighs
2 pounds new potatoes
8 plum tomatoes
20 Kalamata olives
1 tablespoon fresh rosemary leaves chopped

Instructions

Preheat your oven to 450º F.
Use some spray olive oil to coat the roasting pan lightly.
Using the flat of your chef knife or a mortar and pestle, mash 4 garlic cloves with salt into a paste.
Whisk the garlic paste together with lemon juice and 4 tablespoons of the olive oil.
Season to taste with salt and pepper.
In a lightly oiled shallow baking pan, make 4 beds with overlapping lemon slices. On each bed, place a chicken breast half, skin side up.
Brush each piece of chicken with a bit of the garlic-lemon mixture, reserving about half for later, and season very lightly with salt and pepper.
Quarter potatoes and toss with tomatoes, remaining 6 garlic cloves and 1 tablespoon olive oil until well coated. Season with a pinch of salt and pepper.
Arrange vegetables around chicken and add olives and rosemary.
Roast chicken and vegetables for 15 minutes, then brush with remaining garlic-lemon mixture, and roast for another 10 to 15 minutes until chicken is done.
The internal temperature should be 162º F.
Remove from oven, cover loosely with foil and let rest for several minutes, until the internal temperature reads 165º F.
Discard lemon slices and serve chicken with vegetables, spooning pan juices over them.

Notes

To get a bit fancier, pour off the pan juices and reserve. Add 1 tablespoon olive oil to the roasting pan. On the stove top over medium-high heat, stir in 1 tablespoon of flour and cook, stirring for two-three minutes.

Return the reserved pan juices to the pan and heat, stirring, until slightly thickened.

Now you have a nice pan sauce to pass at the table or to spoon over the meat before serving.

Delicious.