We’re bringing you a new recipe for oven-baked chicken with olive oil salsa. It’s very easy to make and will only take 30 minutes. The result is really spectacular, given how little time you need and how simple the ingredients are. We encourage you to try it out and leave us a comment, including any improvements!

Ingredients for 4 people:

  • 4 medium-size potatoes
  • 4 large chicken breasts
  • Onion (optional)
  • Parsley
  • Salt & pepper
  • 2 tomatoes
  • 4 garlic cloves
  • 1 cup of unfiltered Extra Virgin Olive Oil

Preparation time: 30 minutes

First of all, the moment you get in from work, before you’ve even taken off your coat: turn the oven on to 190ºc! No, it’s not the first time someone’s scrubbed, peeled and sliced and then when everything’s ready… DISASTER! The oven’s cold! At times like this, the kids start chewing on the cutlery or worse, they’re already nibbling snacks, and your recipe, followed with care and patience, will be fuel for all sorts of snide comments about the emptiness of unsatisfied stomachs, before it’s even been given a chance!

Whilst the oven warms up, peel the potatoes and slice them into thin rounds. And listen here, I said thin, not transparent! 😉 There is also the risk of being in a hurry and cutting thick slices to save time: no no no! If you do this, the potatoes won’t soften and will need a lot more time in the oven, so in the end you won’t have gained much time anyway.

So, let’s leave our potato slices to one side, because time’s ticking! Pour a dash of olive oil into the baking tray so that the potatoes don’t stick. Next, arrange the potatoes in the tray so that the next slice always overlaps the previous. This means that they stick less to the bottom and come out whole. Add a sprinkling of salt and pop them in the oven to bake for 15-20 minutes, depending on the oven. You’ll know when they’re ready because they will break apart when pressed lightly with a fork.

If you have chosen to make the recipe with onion, place in slices of onion at the same time as the potato slices, alternating potato slices with rounds of onion so that they are well-distributed. I don’t use onion because my daughter isn’t a fan (actually, she can’t stand them) (I despair) but the recipe is a lot tastier with onion and the sweeter the onion, the better.

Whilst the potatoes (and maybe even onions!) are baking away in the oven, defrost the chicken in the microwave; 8-10 minutes will be enough.

So, the potatoes are turning golden, the chicken is defrosting; it’s time to chop some parsley. What do you mean, you don’t have parsley?! This is no time for idling! Head down to the fishmonger’s or that corner shop that’s always open and ask for a bunch. Go on, it’ll only take a minute! You’ve got time! … Now that you’re back from your parsley purchase, peel and slice the garlic. Next, peel the tomato and chop it up very, very thoroughly. Sometimes, if I don’t have much time, I’ll grate it, or even use the blender. If you control the speed, it’ll come out the same. Two or three blasts on turbo for a few seconds and it’s ready. So, 20 minutes will have now passed since you put in the potatoes (except that you stopped for a beer on your way to buy the parsley, of course).

Now it’s time for the chicken breasts. Take out the baking tray and place the breasts on top of the potatoes with a scattering of salt and black pepper, careful not to burn yourself on the tray. Then, pop the tray back into the oven for 10 minutes. If you have a grill, you can turn it on now, so that the chicken breasts golden up to get a nice colour and grilled flavour, but that’s optional.

While you’re doing that, heat up the Unfiltered Extra Virgin Olive Oil in a frying pan and when it’s warm, turn it down to medium heat and add the garlic, stirring often. When the garlic starts to turn golden, add the parsley and grated tomato and stir frequently, until the tomato turns a slightly darker colour. Don’t skip the salsa step! It only takes 3-4 minutes.

And there you go! All you have to do is take the baking tray out of the oven and pour the salsa over. As you can see from the photo, I didn’t have quite enough salsa, but I’m sure yours will come out better! You can use normal olive oil but with a quality unfiltered extra virgin olive oil, the recipe is exquisite!