5 Meanwhile, combine the potatoes, chopped garlic and oil in a roasting tin, season well and transfer to the oven for the final 45 minutes. 0 Shares. If you’re ever in need of dairy free appetizers or want to take your grilled chicken (or a lot of other foods!) Serve the chicken and potatoes with the olive tapenade. If you love the sound of this, you have to try: Thyme Roasted Chicken and Za'atar Chicken Tenders. Main Dish Citrus Orange. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Roast the chicken for 15 minutes and then add the sweet potatoes to the sheet pan. Tightly cover the breast of each chicken with a piece of foil and transfer to the oven for 1 hour 30 minutes. Preparation. I found this recipe in an older Donna Hay Magazine. (A few other quick chicken recipes that you can use the frozen chicken breasts for are: Coconut Chicken Curry, Chicken Pepper Stir-fry, and Jalapeno Chicken Saute. Cook for 2-3 minutes or until grill marks appear, then flip the chicken and cook for another 2-3 minutes. While the chicken is roasting, make the olive tapenade. Save the carcass for chicken stock. Move the chicken to the cooler grates of the grill, cover, and cook for 10 minutes. Oil the grill grates well and drizzle the chicken breasts with more olive oil, then place the chicken breasts on the hot grill. Ingredients Chicken Breast, Olive Oil, Salt, Pepper, Tapenade (kalamata olives, green olives, olive oil, garlic, basil, parsley, crushed red pepper, lemon juice, capers, anchovies, olive oil, … If you want to have a sauce to go with this chicken, then add a few tablespoons of the tapenade to the roasting juices shortly before the chicken is done. Heat grill. https://www.greatbritishchefs.com/recipes/tapenade-chicken-traybake-recipe By Eugenia Bone | December 01, 2014. up a level, then this Roasted Garlic Olive Tapenade is a recipe you’ll want to keep close by. This flavor-packed chicken is topped with our own olive tapenade and accompanied by a side of green beans and mushrooms. Roast Chicken with Olive-Orange Tapenade. After cutting up the chicken breast, I melt 2 tablespoons of coconut oil in a skillet on medium heat and add in 3 whole cloves of garlic (you can crush it slightly with the flat side of a knife to get more flavor out).