Pan Roasted Chicken with Cherry Tomatoes and Greek Olives
A colorful dish inspired by the flavors of Greece. I chose bone-in chicken breasts because they take slightly longer to cook than boneless breasts (which gives them more time to get fully acquainted with the other ingredients while absorbing their wonderful flavors). The chicken is smothered in a colorful medley of sweet cherry tomatoes, briny Greek olives, fruity olive oil, and tangy balsamic vinegar. Oregano and thyme lend their floral quality and depth to the dish as it roasts in the oven. All that and it's a super-quick, snazzy meal worthy of your pickiest eater and finest house-guest!
Cooking Time45 min
Cooking Time - Text50
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cooking for a date
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Textureherby, meaty, salty, savory, tangy
- Cooking spray
- 4 (4-ounce) skinless chicken breasts (with bone)
- Salt and ground black pepper
- 2 cups cherry or pear tomatoes
- 1/2 cup pitted kalamata or Greek olives
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray.
Season both sides of chicken with salt and black pepper and place in prepared pan. Set aside.
In a medium bowl, combine tomatoes, olives, oil, vinegar, oregano, and thyme. Toss to combine. Pour mixture over and around chicken in pan.
Roast chicken 35 to 40 minutes, until chicken is cooked through.
2016 Robin Miller