Chicken, Tomato and Olive Bake

Chicken, Tomato and Olive Bake

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If you feel like treating yourself to a taste of the Mediterranean, why not try this simple yet delicious chicken recipe?

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time50 minutes


  • 90 ml hot water
  • 1 KNORR Chicken Stock Pot
  • 45 ml Olive oil
  • 1 Punnet cherry tomatoes
  • 4 Chicken breast fillets
  • 8 Slices bacon
  • 30 ml lemon juice
  • 80 ml Fresh basil leaves
  • 50 g Pitted black olives
  • 800 g Potatoes, peeled and quartered


  • Preheat oven to 200°C.
  • Place potatoes into a roasting pan and drizzle with 30 ml olive oil.
  • Toss well then roast in the oven for 30 minutes or until lightly golden and crispy.
  • Meanwhile wrap two pieces of bacon around each chicken breast.
  • When potatoes are ready place the wrapped chicken breast on top of the potatoes and scatter with cherry tomatoes and olives.
  • In a jug combine the remaining olive oil, KNORR Chicken Stock Pot, lemon juice and hot water.
  • Pour this over the chicken and roast for 20 minutes or until the chicken is cooked through and golden.
  • Serve sprinkled with basil leaves.