Italian Herb Chicken with Roasted Vegetables and Olive Salsa

Italian Herb Chicken with Roasted Vegetables and Olive Salsa

This flavorful dish features tender chicken breasts seasoned with a blend of Italian herbs and spices, roasted alongside zucchini, potatoes, and onions. Topped with a fresh olive and tomato salsa and sprinkled with Parmesan cheese, it's a hearty meal that's easy to prepare and full of Mediterranean flavors.

Ingredients:

  • For the Chicken and Vegetables:

    • 2 boneless, skinless chicken breasts
    • 1 zucchini, halved lengthwise and cut into 1-inch half-moons
    • 2 potatoes, cut into 1-inch pieces
    • 1 yellow onion, halved and cut into ½-inch thick wedges
    • ¼ cup olive oil, plus extra for drizzling
    • ¾ ounce Parmesan cheese (about ¼ cup), finely grated
    • Italian Spice Mix:
      • 1 teaspoon dried oregano
      • 1 teaspoon dried basil
      • ½ teaspoon dried rosemary, crushed
      • ½ teaspoon dried thyme
      • ½ teaspoon garlic powder
      • ½ teaspoon onion powder
      • ¼ teaspoon red pepper flakes (optional)
      • Salt and freshly ground black pepper, to taste

  • For the Olive Salsa:

    • 1 ounce Castelvetrano olives, pitted and coarsely chopped
    • 1 plum tomato, cut into ½-inch pieces
    • 1 clove garlic, finely chopped
    • Zest of ½ lemon
    • 3 tablespoons olive oil
    • 2 teaspoons white wine vinegar (or red wine vinegar)
    • Salt and freshly ground black pepper, to taste

  • For Serving:

    • Remaining half of the lemon, cut into wedges

Directions:

  1. Prepare the Oven and Vegetables:

    • Preheat the oven to 425°F (220°C) with a rack in the lower third.
    • On a rimmed baking sheet, toss the zucchini, potatoes, and onion wedges with ¼ cup olive oil.
    • Season the vegetables generously with salt and freshly ground black pepper.
    • Spread them out in an even layer.
    • Roast on the lower oven rack for about 20 minutes, until the vegetables are browned underneath.

  2. Prepare the Italian Spice Mix:

    • In a small bowl, combine the dried oregano, dried basil, crushed dried rosemary, dried thyme, garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper.
    • Mix well to create your Italian spice blend.

  3. Prepare the Olive Salsa:

    • In a small bowl, combine the chopped olives, diced plum tomato, finely chopped garlic, lemon zest, 3 tablespoons olive oil, and 2 teaspoons vinegar.
    • Stir well and season to taste with salt and freshly ground black pepper.
    • Set aside to let the flavors meld.

  4. Season the Chicken:

    • Pat the chicken breasts dry with paper towels.
    • Rub both sides of the chicken with the Italian spice mix, pressing gently to adhere.

  5. Add Chicken to the Vegetables:

    • After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven.
    • Flip the vegetables to promote even browning.
    • Place the seasoned chicken breasts on top of the vegetables.
    • Drizzle a little extra olive oil over the top of the chicken.

  6. Continue Roasting:

    • Return the baking sheet to the lower oven rack.
    • Roast for an additional 10–15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and browned.

  7. Add Parmesan Cheese:

    • Sprinkle the grated Parmesan cheese over the vegetables and chicken.
    • Optional: Switch the oven to broil and move the rack to the upper third.
    • Broil for 2–5 minutes until the cheese is melted and begins to brown. Watch closely to prevent burning.

  8. Finish and Serve:

    • Remove the baking sheet from the oven.
    • Squeeze some lemon juice over the chicken and vegetables using the lemon wedges.
    • Spoon the olive salsa over the top of the chicken.
    • Serve immediately with additional lemon wedges on the side.

Serving Suggestions and Tips:

  • Serving Size: This recipe serves 2 but can be easily doubled to serve more.
  • Vegetable Variations: Feel free to add or substitute other vegetables like bell peppers, cherry tomatoes, or asparagus.
  • Herb Freshness: If you have fresh herbs on hand, you can substitute dried herbs with fresh ones, using about three times the amount.
  • Spice Level: Adjust the amount of red pepper flakes in the spice mix according to your heat preference.
  • Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
  • Flavor Boost: Marinating the chicken in the spice mix and a bit of olive oil for a few hours can enhance the flavors even more.

Enjoy this easy and delicious meal that's perfect for a weeknight dinner or a casual gathering!

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