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Roast chicken with olives

Roast chicken with olives


This dish uses loads of delicious homegrown ingredients, and is ready in a flash

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2095kj 500kcal
  • Fat
    Med 30%
  • Saturates
    Low 17%
  • Sugar
    Low 30%
  • Salt
    Low 30%

% of adult’s reference intake | Carbohydrates per serving : 30g


  • 2 Co-op British chicken breasts
  • 300g Co-op Jersey Royals, halved if large
  • Freshly ground black pepper
  • 3 tbsp Co-op olive oil
  • 2 cloves garlic, unpeeled
  • 100g frozen peas, defrosted
  • 125g Co-op British asparagus, trimmed
  • 20g pitted green olives, chopped
  • Juice of 1/2 lemon
  • Small handful fresh parsley, chopped, or 1/2 tsp dried


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Place the chicken and potatoes on a roasting tin lined with greaseproof paper
  3. Lightly score the chicken 3 or 4 times across the top, season with black pepper, then drizzle with 2 tbsp of the oil
  4. Roast for 10 mins
  5. Add the garlic to the tin and roast for another 10 mins
  6. Meanwhile, put the peas and asparagus in a pan and cover with boiling water
  7. Leave for 1 minute then drain
  8. Remove the garlic and squeeze it into a bowl
  9. Add the veg to the tin and cook for 5 more mins
  10. Mash the garlic with a fork and add the rest of the olive oil, the olives (plus 1 tsp liquid from the jar) and the lemon juice
  11. Stir in the parsley, season with black pepper and spoon over the chicken to serve

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