The simple Chicken, Sweet Potatoes and Olive Tapenade is a simple roast chicken with sweet potatoes that gets a tangy kick from the olive tapenade!
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Roasted Chicken, Sweet Potatoes and Olive Tapenade
I have an ongoing love affair with Donna Hay. If I had to make a decision to only cook from one chef for the rest of my life, no one else would even be in the running. I think I love the simplicity of her dishes. The way she takes simple, fresh ingredients and then adds just a little something to it. Like this dish. This is basically a simple roasted chicken and some roasted sweet potatoes. I’ve made that combination many times, so simple and easy. But then Donna Hay takes it further and adds what is basically almost an olive tapenade. She calls it an olive dressing, I call it a tapenade. I’m probably bending the rules a bit on what classifies as a tapenade, but it works for me!
The combination of the crispy roast chicken skin, the sweetness of the potatoes and the tartness of the olives is amazing! I would never have thought to pair tart and tangy green olives with sweet potatoes. That’s why I love Donna Hay. I don’t have time to think up recipes, I barely have time to cook, and her recipes give me the most bang for my buck! I found this recipe in Spring Oct/Nov 2015 issue. She calls for using spatchcocks – which are baby chickens, halved. I used a whole chicken and spatchcocked it (removed the backbone). She recommends baking for 20 minutes. I didn’t think that would be enough time for a whole chicken, even one that had been spatchcocked, so I upped my time to 45 minutes, which caused the sweet potato fries to get a little too brown. So, I’ve kind of changed up the recipe a bit to account for using a whole chicken.
Chicken, Sweet Potatoes and Olive Tapenade
This Chicken, Sweet Potatoes and Green Olive tapenade is so easy and delicious!
- 1 1/2 pounds sweet potatoes peeled and cut into wedges
- 1/3 cup extra virgin olive oil
- salt and fresh ground black pepper
- 1 clove garlic minced
- 1 whole chicken about 4-5 pounds, spatchcocked (backbone removed and bird flattened)
- 1 cup green olives
- 1/2 cup parsley leaves chopped
- 1/4 cup tarragon leaves chopped
- 1 tablespoon white wine vinegar
Preheat the oven to 450. In a small bowl, mix together the garlic, 1 tablespoon of oil, salt and pepper. Brush over the chicken. Place the chicken, breast side up on a baking sheet. Roast in the oven for 15 minutes.
In a medium bowl toss together the sweet potatoes, 2 tablespoons of oil and salt and pepper. Remove baking sheet from the oven and spread the potatoes around the chicken. Place back in the oven and roast for 30 minutes, or until chicken is cooked through.
While the chicken is roasting, in a small bowl combine the olives, parsley, tarragon, vinegar, remaining oil and salt and pepper.
Serve the chicken and potatoes with the olive mixture spooned over the top.
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Foodie Friday |
Country Cook Weekend Potluck