Go Back
homemade Roast Chicken with Tomatoes and Olives Recipe photo
Print Recipe Save it for later

Roast Chicken with Tomatoes and Olives Recipe

A simple, savory roast chicken with tomatoes and olives that’s quick to prepare and bakes to juicy perfection.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 6 servings

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 just begins to soften, about 3–4 minutes.
  • Stir in the canned diced tomatoes (with juices) and the drained black olives and spread the mixture evenly in the pan.
  • Arrange the chicken breasts on top of the tomato-and-olive mixture in a single layer.
  • Combine the kosher salt, paprika, ground cumin, and ground black pepper, then sprinkle the spice mixture evenly over the chicken breasts.
  • 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 (internal temperature 165°F / 74°C).
  • Remove from the oven and sprinkle with fresh parsley, if using, then serve.

Equipment

  • Oven-safe skillet or baking dish
  • Cutting Board
  • Chef’s knife
  • Measuring Spoons

Notes

  • Use an oven-safe skillet to transfer directly from stove to oven.
  • Drain olives well to avoid excess liquid.
  • Adjust baking time for thicker or thinner chicken breasts.