Roast Chicken With Olive Relish

roast-chicken-olive-relish
Photo by Kirsten Strecker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 638 calories
    • Calories 56 calories from fat
    • Fat 40 g
    • Sat Fat 9 g
    • Cholesterol 186 mg
    • Sodium 870 mg
    • Protein 62 g
    • Carbohydrate 4 g
    • Sugar 1 g
    • Fiber 1 g

Heat toaster oven to 425° F.In a toaster-oven baking tray, combine the chicken, 2 tablespoons of the oil, the salt, pepper, rosemary, and sliced garlic. (You can cover and refrigerate for up to 12 hours.)Spread in a single layer, skin-side up, and roast until cooked through, about 35 minutes.Meanwhile, in a small bowl, combine the olives, tomatoes (if using), chopped garlic, parsley, and the remaining oil. To serve, divide the greens and chicken among individual plates and spoon the olive relish over the top of both.  

Ingredients

  1. Check 4 skin-on chicken breasts (boneless or bone-in)
  2. Check 3 tablespoons olive oil
  3. Check 1 teaspoon kosher salt
  4. Check 1/4 teaspoon black pepper
  5. Check 4 sprigs fresh rosemary
  6. Check 2 cloves garlic, thinly sliced, plus 1 clove, finely chopped
  7. Check 1/4 cup green olives, pitted and roughly chopped
  8. Check 2 Roma (plum) tomatoes, roughly chopped (optional)
  9. Check 2 tablespoons fresh flat-leaf parsley, finely chopped
  10. Check 1 5-ounce bag mixed baby greens or spinach

Directions

  1. Heat toaster oven to 425° F.
  2. In a toaster-oven baking tray, combine the chicken, 2 tablespoons of the oil, the salt, pepper, rosemary, and sliced garlic. (You can cover and refrigerate for up to 12 hours.)
  3. Spread in a single layer, skin-side up, and roast until cooked through, about 35 minutes.
  4. Meanwhile, in a small bowl, combine the olives, tomatoes (if using), chopped garlic, parsley, and the remaining oil. To serve, divide the greens and chicken among individual plates and spoon the olive relish over the top of both.