Roast chicken with tomatoes and olives uses the spices you have in your pantry to create this flavorful one-dish wonder in just 20 minutes. You will be asking yourself, “How could something this simple taste so good?”
Yep! Just twenty minutes of preparation time and you can throw this bad boy into the oven. The flavours of the roasted tomatoes, onions, garlic and olives are reminiscent of France and you’ll soon find yourself wondering if you should plan a trip to Chamonix.
I think the pretty blue color of this pot reminded me of France as well and I was looking forward to using it because I purchased it ages ago but somehow it disappeared into the far corner of that kitchen cupboard that you can never seem to quite reach.
The chicken just fit into the tight space so if you’re wanting to include more tomatoes and olives, use a bigger dish!
Be sure to cut off the fat from the chicken because you don’t want your other ingredients swimming in juices. You can see below that the tomatoes, olives, garlic and onion came out beautifully and you can scoop them up and serve them alongside. The lemon adds some flavour but also absorbs some of the excess juice.
You can make this your own by adding zucchini, red bell peppers, artichokes, or even some sun-dried tomatoes.
What’s your favorite go-to one dish meal? We tend to get into a rut with our recipes so I like to change it up as often as possible, especially with chicken. I want to see what’s going on in your kitchen so share your shots with me on Instagram with the hashtag #simplyfreshdinners and I’ll post it for my followers to see! Cheers!
Roast Chicken with Tomatoes and OlivesPrint Recipe
- THE RUB
- 1 tablespoon smoked paprika
- 1 tablespoon of cumin
- 1 tablespoon of fennel seeds
- 1 tablespoon of oregano
- 1 tablespoon thyme
- 1 tablespoon of marjoram
- 1 tablespoon rosemary
- 1 teaspoon of kosher salt
- 1 teaspoon of freshly ground black pepper
- 1 tablespoon of extra virgin olive oil
- 2 tablespoons olive oil, divided
- 1 whole chicken (about 3 1/2 pounds)
- 2 lemons, sliced thinly
- 1 pound tomatoes, I used small tomatoes on the vine. If you're using larger ones, cut into wedges
- 1 large onion, cut into wedges
- 1/2 cup drained brine-cured black olives
- 1/2 cup Spanish olives, pitted if desired
- 4 large garlic cloves, sliced, top sliced off
- Handful of fresh thyme for garnish
Heat oven to 425F
Combine the ingredients and mix thoroughly until moistened.
Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Rub 1 tablespoon of oil all over the skin on the outside. Tie legs together with string.
Place sliced lemon over bottom of baking dish and place chicken on top. Add tomatoes, garlic, onion and olives around chicken.
Place in oven and cook for 1 hour for convection oven, 11/4 hours for regular oven until your thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F.
Remove and let rest for 10 minutes before carving.
Don’t forget to PIN IT!