While the chicken is roasting, make the olive tapenade. 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, … Tightly cover the breast of each chicken with a piece of foil and transfer to the oven for 1 hour 30 minutes. 0 Shares. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Save the carcass for chicken stock. Cook for 2-3 minutes or until grill marks appear, then flip the chicken and cook for another 2-3 minutes. I found this recipe in an older Donna Hay Magazine. 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. (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. 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. 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. 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). If you’re ever in need of dairy free appetizers or want to take your grilled chicken (or a lot of other foods!) Roast the chicken for 15 minutes and then add the sweet potatoes to the sheet pan. By Eugenia Bone | December 01, 2014. Preparation. https://www.greatbritishchefs.com/recipes/tapenade-chicken-traybake-recipe Move the chicken to the cooler grates of the grill, cover, and cook for 10 minutes. 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