Photo of Garlic thyme chicken with cauliflower, potatoes & olives by WW

Garlic thyme chicken with cauliflower, potatoes & olives

Points® value
Total Time
1 hr
20 min
40 min
Castelvetrano olives bring a taste of the Med to this winner-winner of a chicken dinner


Chicken breast, skinless, raw

4 medium

Balsamic glaze

1 tablespoon(s)

Thyme, Fresh

1 teaspoon(s), or 1/2 tsp dried


1 clove(s), crushed

New potatoes, raw

340 g, halved

Cauliflower, Raw

900 g, trimmed and cut into florets


2 medium, thinly sliced

Olive Oil

4 teaspoon(s)

Olives, in Brine

16 individual


1 medium

Parsley, fresh

10 g, roughly chopped


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Place the chicken in a shallow bowl and season well. Add the balsamic glaze, thyme and garlic; gently toss to coat them well, then set aside.
  2. Combine the potatoes, cauliflower and shallots on a large baking tray and toss with oil, seasoning lightly.
  3. Spread out the vegetables in a single layer and bake for 20-25 minutes, until the potatoes and cauliflower have started to brown.
  4. Remove the tray from the oven and toss the vegetables using a spatula. Clear 4 spaces on the tray and place a chicken breast in each, making sure they are all sitting directly on the tray. Return the tray to the oven and bake or 10-15 minutes, until the chicken is cooked and the potatoes are tender.
  5. Stir in the olives. Grate the zest from the lemon onto the chicken and vegetables, then cut the lemon in half and squeeze the juice over them. Finish off with the parsley and serve immediately.


Castelvetrano olives have a bright green hue and sweet flavour – but any green olive will work just as well