Roast Chicken with Tomato Olive Sauce
Elevate your dinner routine with this succulent Roast Chicken with Tomato Olive Sauce—a dish that beautifully combines juicy, golden-browned chicken with a vibrant Mediterranean-inspired topping. The whole chicken is seasoned with a flavorful blend of paprika, garlic powder, and fresh lemon before being roasted to perfection, ensuring tender, moist meat with crispy skin. The star of the sauce is a medley of sweet cherry tomatoes and briny black olives, simmered with aromatic garlic and an optional splash of white wine to create a savory, tangy accent. Finished with a sprinkling of fresh parsley, this showstopping dish comes together in under two hours and is perfect for family meals or entertaining guests. Pair it with a side of crusty bread or roasted vegetables to soak up every drop of the bold, zesty sauce!
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Recipe Information
Ingredients
- 1 piece whole chicken (about 4 lbs)
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 piece lemons
- 2 tablespoons butter
- 2 cups cherry tomatoes
- 0.75 cup black olives (pitted and sliced)
- 3 cloves garlic cloves (minced)
- 0.5 cup dry white wine (optional)
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels, then rub it all over with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of paprika, and 1 teaspoon of garlic powder. Add 1/2 teaspoon of black pepper for seasoning.
Cut the lemon in half and place one half inside the chicken cavity. Reserve the other half for later.
Place the chicken breast-side up in a roasting pan. Melt the butter and drizzle it over the chicken.
Roast the chicken in the preheated oven for 70-80 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast. Baste the chicken with its juices every 20 minutes for extra flavor and moisture.
While the chicken is roasting, prepare the tomato olive sauce. Heat the remaining 1 tablespoon of olive oil in a pan over medium heat.
Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn it.
Stir in the cherry tomatoes and cook for about 5 minutes, or until they start to soften and release their juices.
Add the black olives, a pinch of salt, a pinch of black pepper, and the white wine (if using). Simmer for 5-7 minutes to let the flavors combine. Remove from heat.
Once the chicken is done roasting, let it rest for 10-15 minutes before carving.
Squeeze the reserved lemon half over the chicken and transfer it to a serving platter.
Spoon the tomato olive sauce over the chicken and garnish with chopped fresh parsley.
Serve immediately and enjoy your Roast Chicken with Tomato Olive Sauce!
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 6360 mg | 277% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 10.9 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 255 mg | 20% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1506 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
