Green-olive roast chicken

Points® value
Total Time
51 min
6 min
45 min
The gutsy flavor of green olives pairs perfectly with our combo of chicken, lemon, tomatoes, and garlic. This juicy, crispy recipe is simple to make with only 6 minutes of preparation time. We roasted the chicken uncovered, but if the outside begins to brown then you will want to tent it with foil. Pull the chicken out of the refrigerator about 20-30 minutes before you cook it and let it sit. This will help the chicken to cook more evenly.


Uncooked boneless skinless chicken breast

3 pound(s), cut into 8 pieces

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Cherry tomatoes

2 cup(s)

Fresh lemon juice

¼ cup(s)


12 olive(s), medium, green variety, pitted and coarsely chopped


2 clove(s), finely chopped (or to taste)


¼ cup(s)


  1. Preheat the oven to 400°F. Spray a roasting pan with nonstick spray. Place the chicken in the roasting pan. Sprinkle the chicken with the salt and pepper; spray with nonstick spray (preferably olive-oil spray).
  2. Combine the tomatoes, lemon juice, olives, and garlic in a large bowl; pour over the chicken.
  3. Roast the chicken 20 minutes, then baste with the tomato mixture. Roast until an instant-read thermometer inserted in a thigh registers 180°F, 20–25 minutes longer. Transfer the chicken to a serving platter. Place the roasting pan directly on top of two burners over medium heat. Add the water and bring to a simmer, stirring up the browned bits from the bottom of the pan. Pour the tomato mixture over the chicken. Yields 2 pieces chicken with about 3 tablespoons tomato mixture per serving.