Roast Chicken with Tomatoes and Olives Recipe
A simple, savory roast chicken baked with tomatoes and olives for a quick family dinner.
Equipment
- Oven-safe skillet or medium sauté pan
- Knife
- Cutting Board
- Measuring Spoons
Ingredients
- 2 tablespoons olive oil
- 1 onion sliced
- 2 cloves garlic diced
- 14.5 ounce canned diced tomatoes 1 can
- 14.5 ounce canned black olives 1 can, 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
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in an oven-safe skillet or large sauté pan over medium-high heat.
- Add the sliced onion and diced garlic and sauté until the onion is just beginning to soften, about 3–4 minutes.
- Stir in the canned diced tomatoes (with their juices) and the drained black olives, spreading the mixture evenly in the pan.
- Arrange the chicken breasts on top of the tomato and olive mixture in a single layer.
- In a small bowl, combine the kosher salt, paprika, ground cumin, and ground black pepper, then sprinkle the spice mixture evenly over the chicken.
- Transfer the skillet to the preheated oven and bake until the chicken is cooked through and the juices run clear when pierced, about 25–30 minutes (time may vary by thickness).
- Remove from the oven and sprinkle with fresh parsley, if using, then serve.
Notes
- Use an oven-safe skillet so you can transfer directly to the oven.
- Drain the olives well to avoid excess liquid.
- Adjust cooking time for thicker or thinner chicken breasts.
- Garnish with parsley only if desired.