Roast Chicken with Tomatoes and Olives Recipe
This Roast Chicken with Tomatoes and Olives is a flavor-packed delight! A perfect dish for any night, simple yet impressive!
Equipment
- Large baking dish
- Knife and cutting board
- Measuring Spoons
- Wooden Spoon
- Oven mitts
Ingredients
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, diced
- 1 14.5 ounce can diced tomatoes
- 1 14.5 ounce can black olives, 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 your oven to 400°F (200°C). This ensures that your chicken will roast evenly and develop a beautiful golden color.
- In a large baking dish, heat the olive oil over medium heat. Add the sliced onion and diced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the canned diced tomatoes (with their juices) and the drained black olives. Mix well to combine all the flavors.
- Pat the chicken breasts dry with paper towels. Season them with kosher salt, paprika, ground cumin, and ground black pepper on both sides.
- Place the seasoned chicken breasts on top of the tomato and olive mixture in the baking dish. Spoon some of the sauce over the chicken to ensure they remain moist during roasting.
- Transfer the baking dish to the preheated oven. Roast the chicken for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C). The chicken should be cooked through and the juices should run clear.
- Once done, remove the dish from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired. Serve hot with your choice of sides!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, place cooled chicken and sauce in a freezer-safe container for up to 2 months.
- Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes.