Roast Chicken with Olive Relish

Roast Chicken with Olive Relish
Photo by Kirsten Strecker


  • 1 teaspoon kosher salt
  • ¼ cup green olives, pitted and roughly chopped
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 2 Roma (plum) tomatoes, roughly chopped (optional)
  • ¼ teaspoon black pepper
  • 4 skin-on chicken breasts (boneless or bone-in)
  • 1 5-ounce bag mixed baby greens or spinach
  • + 4 more ingredients
    • 3 tablespoons olive oil
    • 4 teaspoon sprigs fresh rosemary
    • 2 cloves garlic, thinly sliced
    • 1 clove garlic, finely chopped

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. ...

View full recipe at My Recipes


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