Roast Chicken with Tomatoes and Olives

Roast chicken with tomatoes and olives uses the spices you have in your pantry to create this flavorful one-dish wonder in just 20 minutes.  You will be asking yourself,  “How could something this simple taste so good?”

Roast Chicken with Tomatoes and Olives | Simply Fresh Dinners

Yep!  Just twenty minutes of preparation time and you can throw this bad boy into the oven.  The flavours of the roasted tomatoes, onions, garlic and olives are reminiscent of France and you’ll soon find yourself wondering if you should plan a trip to Chamonix.

Roast Chicken with Tomatoes and Olives | Simply Fresh Dinners

I think the pretty blue color of this pot reminded me of France as well and I was looking forward to using it because I purchased it ages ago but somehow it disappeared into the far corner of that kitchen cupboard that you can never seem to quite reach.

The chicken just fit into the tight space so if you’re wanting to include more tomatoes and olives, use a bigger dish!

Roast Chicken with Tomatoes and Olives | Simply Fresh Dinners

Be sure to cut off the fat from the chicken because you don’t want your other ingredients swimming in juices.  You can see below that the tomatoes, olives, garlic and onion came out beautifully and you can scoop them up and serve them alongside.  The lemon adds some flavour but also absorbs some of the excess juice.

You can make this your own by adding zucchini, red bell peppers, artichokes, or even some sun-dried tomatoes.

Roast Chicken with Tomatoes and Olives | Simply Fresh Dinners

What’s your favorite go-to one dish meal?  We tend to get into a rut with our recipes so I like to change it up as often as possible, especially with chicken.  I want to see what’s going on in your kitchen so share your shots with me on Instagram with the hashtag #simplyfreshdinners and I’ll post it for my followers to see! Cheers!

Roast Chicken with Tomatoes and Olives

Print Recipe
Serves: 4-6 Cooking Time: 1 hour


  • 1 tablespoon smoked paprika
  • 1 tablespoon of cumin
  • 1 tablespoon of fennel seeds
  • 1 tablespoon of oregano
  • 1 tablespoon thyme
  • 1 tablespoon of marjoram
  • 1 tablespoon rosemary
  • 1 teaspoon of kosher salt
  • 1 teaspoon of freshly ground black pepper
  • 1 tablespoon of extra virgin olive oil
  • _________________________
  • 2 tablespoons olive oil, divided
  • 1 whole chicken (about 3 1/2 pounds)
  • 2 lemons, sliced thinly
  • 1 pound tomatoes, I used small tomatoes on the vine. If you're using larger ones, cut into wedges
  • 1 large onion, cut into wedges
  • 1/2 cup drained brine-cured black olives
  • 1/2 cup Spanish olives, pitted if desired
  • 4 large garlic cloves, sliced, top sliced off
  • Handful of fresh thyme for garnish



Heat oven to 425F




Combine the ingredients and mix thoroughly until moistened.


Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Rub 1 tablespoon of oil all over the skin on the outside. Tie legs together with string.


Place sliced lemon over bottom of baking dish and place chicken on top. Add tomatoes, garlic, onion and olives around chicken.


Place in oven and cook for 1 hour for convection oven, 11/4 hours for regular oven until your thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F.


Remove and let rest for 10 minutes before carving.

Don’t forget to PIN IT!

You will be asking yourself, "How could something this simple taste so good?" From Simply Fresh Dinners!


  • Reply
    Rebecca @ Strength and Sunshine
    January 22, 2017 at 10:29 am

    I was just thinking about all the reasons why I now “need” a Dutch Oven 😉 Mmmmm!

  • Reply
    sue | theviewfromgreatisland
    January 22, 2017 at 1:27 pm

    Pure deliciousness…my husband LIVES on rotisserie chicken and I’ve got a faux rotisserie recipe coming up ~ this looks like it’ll be next on my list!
    sue | theviewfromgreatisland recently posted…How to Make the Best Chinese Chicken SaladMy Profile

  • Reply
    sue | theviewfromgreatisland
    January 22, 2017 at 2:03 pm

    PS I can’t believe you fit all of that in a Dutch oven!!
    sue | theviewfromgreatisland recently posted…How to Make the Best Chinese Chicken SaladMy Profile

  • Reply
    Anita Rivera
    January 23, 2017 at 5:29 am

    Good morning dearest friend! I came here yesterday while eating lunch but was unable to comment (my hands were busy feeding my face!!!!!!) but I had to come back to say, “Hello!”

    Chicken is so versatile and especially coupled with these healthy ingredients in a good dutch oven. Enjoy!

  • Reply
    blair @ The Seasoned Mom
    January 23, 2017 at 7:44 am

    Ahhh…I roasted a chicken last night for dinner and it was seriously amazing! Definitely one of my favorite easy comfort foods, and now I want to try your version. I love the idea of using tomatoes (if I can find them at this time of year), because normally I just go with the standard carrots, onions, celery, lemon…

    Anyway, this is totally calling my name! Have a great week, Robyn!
    blair @ The Seasoned Mom recently posted…Pineapple Brown Sugar Glazed Baked Pork ChopsMy Profile

  • Reply
    Tricia @ Saving room for dessert
    January 23, 2017 at 7:47 am

    Simply beautiful Robyn! I love a quick prep time – pop it in the oven and dinner is almost done. Your photos are wonderful too! Have a terrific week!
    Tricia @ Saving room for dessert recently posted…Chocolate Raspberry Thumbprint CookiesMy Profile

  • Reply
    January 23, 2017 at 12:38 pm

    HI Robyn,
    Wow this is heaven on earth. I love chicken and this looks wonderfully delicious. I might leave out the olives – just not a big olive lover but otherwise I love it with the tomatoes and all the herbs and spices. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

  • Reply
    Jennifer @ Seasons and Suppers
    January 23, 2017 at 8:12 pm

    This is such a great meal. I love roast chicken and all the other goodness and flavours going in is just perfect!
    Jennifer @ Seasons and Suppers recently posted…Reducing Food Waste with FoodSaver®My Profile

  • Reply
    January 25, 2017 at 8:53 am

    Pinned so I can try this. The olives and lemon look really intriguing! Thanks for sharing this at the DI & DI Link Party.
    Christine recently posted…Dining Room UpdateMy Profile

  • Reply
    John/Kitchen Riffs
    January 25, 2017 at 2:31 pm

    Roast chicken is SO good, isn’t it? And this looks dynamite. I love roasting at high temperatures. Really like the olives in this recipe, too. Good stuff — thanks!
    John/Kitchen Riffs recently posted…Super Bowl Recipe RoundupMy Profile

  • Reply
    January 25, 2017 at 9:33 pm

    Hi Robyn, enjoying your new e-book, fabulous recipes and this chicken dish is no exception, so healthy and delicious. Loving these cold winter days…..

  • Reply
    January 26, 2017 at 10:21 am

    Hi Robyn,
    Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you for sharing your valuable information and helping make this world a little healthier. Have a healthy, happy & blessed week.

  • Reply
    Karen (Back Road Journal)
    January 26, 2017 at 1:37 pm

    That roasted chicken looks absolutely delicious. BTW, I’ve been having trouble getting on your blog…keep getting an error message. I had to go through your Facebook page to finally get here.
    Karen (Back Road Journal) recently posted…Vietnamese Style Shrimp SaladMy Profile

  • Reply
    Michelle @ Vitamin Sunshine
    February 1, 2017 at 9:21 pm

    What a wonderful combination of ingredients 🙂 We’ve been in a too-much-chicken rut. Need more seafood in my life!
    Michelle @ Vitamin Sunshine recently posted…Healthy Hot Fudge (Paleo & Vegan)My Profile

  • Reply
    March 10, 2017 at 10:00 pm

    Chicken is my favorite dish, along with a few bottles of beer and some friends is very good :p

  • Reply
    [email protected]
    December 3, 2017 at 5:37 pm

    This is amazing. My mouth is watering. I would love to make this roast Chicken. But I would use one half chicken since I want to serve two people. Thanks very much.

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