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Meat, South and mountains

Tapenade chicken with roasted potatoes

Tapenade chicken is a dish of roasted chicken thighs with potatoes, made for 4 people in 55 minutes. It's very easy to cook and costs about €3.00 per person. The key to success is spreading tapenade under the chicken skin, so the flavor seeps deep into the meat as it roasts.

Tonight, chicken thighs coated in black tapenade, roasted with potatoes, barely any work for a result that feels like a celebration.

Tapenade chicken with roasted potatoes
Total time
55 min
Difficulty
Very easy
Cost per person
€3.00
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Black tapenade coats the chicken thighs with a deep, salty flavor, somewhere between olive, caper, and anchovy, that pairs naturally with the crisp, golden skin. Underneath, the meat stays juicy, soaked in the juices that drip down and flavor the potatoes roasting below.

This is a southern French style dish, perfect in summer when you want Mediterranean flavors without spending hours in the kitchen. It works just as well for a weeknight dinner as for a Sunday meal with guests, and kids tend to like it too, since the tapenade mellows out once it's cooked.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Pantry

  • Black tapenade 100 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 900 g
  • Garlic 3 cloves
  • Thyme 4 sprigs

The step by step recipe

  1. Preheat the oven to 200 degrees and cut the potatoes into wedges.

    Keep the potato skins on, they turn crisp and hold onto the vitamins.

  2. Toss the potatoes with the oil, thyme, and unpeeled garlic cloves, then spread them in a roasting pan.

    Leave some space between the pieces, otherwise they'll steam instead of roast.

  3. Brush the chicken thighs with tapenade, both under and on top of the skin.

    Slide a little tapenade under the skin, the flavor sinks right into the meat.

  4. Place the thighs on top of the potatoes and roast in the oven. 45 min

    Flip the potatoes halfway through so they brown on both sides.

  5. Serve with the pan juices.

    Spoon the pan juices over the potatoes, they soak it up beautifully.

Our tips to get it right

  • Take the chicken thighs out of the fridge 20 minutes before cooking, the meat cooks more evenly when it isn't cold.
  • Pick a good quality tapenade, it carries all the flavor in this dish, so it's worth choosing one you actually enjoy.
  • Use a wide roasting pan rather than a narrow dish, the potatoes need space to roast instead of steaming.

The variations

  • Swap the black tapenade for green tapenade for a brighter, more tangy version.
  • For a vegetarian version, replace the chicken with eggplant and zucchini slices brushed with tapenade and roasted for the same amount of time.
  • For a quicker version with kids in mind, cut the thighs into pieces before cooking, it shaves about ten minutes off the oven time.

What to serve it with

  • A green salad with lemon
  • A glass of chilled rosé
  • Roasted cherry tomatoes

Storage

The chicken and potatoes keep for 2 to 3 days in the fridge in a sealed container. This dish freezes well for up to 2 months, thaw it in the fridge before reheating. Reheat in the oven rather than the microwave so the potatoes get some of their crispness back.

Questions about this dish

Can I use chicken breasts instead of thighs?

Yes, but cut the cooking time by about 15 minutes, breasts dry out faster. Thighs stay juicier and handle the longer roast with the potatoes better.

Can this dish be made ahead of time?

You can coat the thighs with tapenade and prep the potatoes the day before, then keep everything in the fridge. Roast it the next day as directed, without changing the cooking time.

What if I don't have black tapenade?

Green tapenade works just as well, it just gives a sharper flavor. Avoid tapenades that are too runny, they slide off the skin instead of sticking to it.

How do I know when the potatoes are done?

Pierce a piece with the tip of a knife, it should slide in easily. If they aren't golden enough at the end, leave them under the broiler for 5 more minutes.

How long does it take to make a tapenade chicken with roasted potatoes?

Count 55 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a tapenade chicken with roasted potatoes?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tapenade chicken with roasted potatoes cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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