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Minimal Monday: Chicken Roasted with Black Olives

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for two

Set your oven to 400.

Drizzle about a tablespoon of olive oil and a tablespoon of butter into a dutch oven or heavy ovenproof pan and set it to heat up on medium to medium high heat.

Take 2 split chicken breast halves, bone in and skin on and sprinkle them liberally on both sides with salt and fresh pepper.

Lay them skin aside down in the hot oil and listen to them sizzle away for about 4 or 5 minutes while they get a nice brown crispy crust.

Flip them over and toss in a wine glass full of dry white wine.  After the sputtering and steam dies down, take the pan off the heat.

Crush 2 or 3 cloves of garlic and throw them in.

Cut a half lemon into 2 wedges, squeeze the juice in, and throw the lemons in after it.

Pop open a jar of pitted black olives (I used Kalamata) and throw in a couple of handfuls.

Take a few sprigs of fresh oregano (or rosemary or thyme, or whatever you like) remove the leaves and throw them in.

Put the pan into the oven for about 20 minutes until cooked through.

Add salad, bread (there’ll be juices) and more wine.

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    Leave a Reply

  • Reply
    March 2, 2012 at 7:25 pm

    We made this last week and it was sooooo delicious! We’ve been talking about it since! We plan to make it again next week when we have friends over for dinner. Thanks for the recipe!

  • Reply
    Katherine @ eggton
    February 21, 2012 at 11:38 pm

    The bird’s eye view of the chicken in that beautiful pot blows my mind. I love that photo, like so many others on your site. I’m so excited to poke around here more!

  • Reply
    February 21, 2012 at 1:57 pm

    Simple and delicious!

  • Reply
    Sam @ My Carolina Kitchen
    February 21, 2012 at 11:40 am

    Yum. My kind of meal no matter whether it’s Monday or any other day. Roast chicken breasts are one of our all time favorites. Love the lemon and black olives you’ve used.

  • Reply
    February 21, 2012 at 1:12 am

    Beautiful! I have dinner for tomorrow eve! (Was looking for chicken, simple and flavorful)

  • Reply
    February 21, 2012 at 6:56 am

    My favourite chicken dish! I like using a bay leaf in the simmering liquid (water with a few small cherry tomatoes cut up) and sprinkle some summer savoury as well. It’s the best flavour yet!

  • Reply
    Magnolia Verandah
    February 20, 2012 at 10:21 pm

    I say “Cheers” to that. Great chicken recipe.

  • Reply
    February 21, 2012 at 5:12 am

    Sounds easy enough and looks delicious! Your photos are so pretty!

  • Reply
    Beloved Green
    February 21, 2012 at 2:49 am

    Divinely good!

  • Reply
    From Beyond My Kitchen Window
    February 20, 2012 at 11:55 pm

    It looks like a dish that would be served some where in the French countryside. Another wonderful recipe.

  • Reply
    February 20, 2012 at 8:15 pm

    Sue, what a perfect meal. It sounds delicious and I have a real weakness for olives. Your chicken has my name on it. I hope you have a great day. Blessings…Mary

  • Reply
    Sulpicia (III)
    February 20, 2012 at 8:00 pm

    Looks delicious!

  • Reply
    February 20, 2012 at 7:42 pm

    Perfect meal for two! Looks delicious, too.

  • Reply
    A Trifle Rushed
    February 20, 2012 at 7:07 pm

    Every day you have another wonderful recipe! My lilt girl loves olives, but is not keen on chicken, this may just encourage her to set some. Thank you :-)