Roast chicken with an olive and basil sauce

Golden roast chicken served with a vibrant olive and basil sauce offers a burst of Mediterranean sunshine. Sweet roasted garlic and rosemary-scented sweet potatoes bring rustic warmth to every bite.

By Matt Tebbutt
From Saturday Kitchen

This recipe has a moderate Nutri-Score of C due to its balance of lean protein, fresh herbs and vegetables, offset by the sodium and fat content in the olive sauce and chicken skin.

Kenwood Compact Food Processor, 1.4L Bowl, Blender, Emulsifying, Chopping Blade, Shredder Disc 400W, FP120, White

£39.99 (available from £34.39)

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Ingredients

For the olive sauce

• 250g/9oz pitted green olives
• 25g/1oz fresh basil
• 2 tbsp runny honey
• 2 lemons, zest and juice
• 4 tbsp light soy sauce

For the roast chicken

• 1 whole chicken, jointed, bone in
• 2 sweet potatoes, peeled and chopped into 2cm/1in pieces
• 2 tbsp olive oil
• 2 fresh rosemary sprigs, leaves chopped
• 2 bay leaf
• 10 whole garlic cloves
• 250ml/9fl oz white wine
• salt and freshly ground black pepper

Method

Make the olive sauce

1. Add all sauce ingredients to a food processor and blend until smooth and spoonable. Set aside.

Prepare and roast the chicken

1. Preheat oven to 220C/200C fan/Gas 7.
2. In a large bowl, toss chicken pieces and sweet potatoes with olive oil, rosemary, and seasoning.
3. Heat a frying pan on high. Sear chicken until browned on all sides.
4. Transfer legs and thighs to a roasting tray with sweet potatoes. Roast for 30–40 minutes.

Finish with wine and olive sauce

1. Deglaze frying pan with white wine. Let it sizzle, then add breasts and olive sauce.
2. Return to oven for a few minutes until chicken is fully cooked through.
3. Serve with a simple salad, if desired.

Suggested Wine Pairing

Majestic: Zalze Bush Vine Chenin Blanc

This South African white has fresh acidity and stone fruit notes that cut through the richness of the olive sauce and balance the sweet potatoes beautifully.

Tesco: Finest Picpoul de Pinet

A zesty French white with crisp citrus and floral tones. Its bright profile complements the herbaceous basil and lemon zest in the sauce.

Sainsbury’s: Taste the Difference Gavi

This Italian white wine offers notes of pear and almond with a mineral finish. It echoes the Mediterranean profile of the dish and brings a touch of elegance.

What can you serve with this

1. Crusty sourdough – perfect for soaking up the olive and wine sauce.
2. Steamed green beans – adds a crisp texture and fresh counterpoint.
3. Lemon couscous – light and zesty, pairing well with the basil and citrus in the sauce.

FAQs for Roast chicken with an olive and basil sauce

• Can I use chicken breasts instead of a whole chicken?
  Yes, but bone-in pieces retain more flavour and moisture.
• Can I prepare the olive sauce ahead of time?
  Absolutely. Make it up to 2 days in advance and refrigerate in an airtight container.
• What if I don’t have sweet potatoes?
  You can substitute with butternut squash or regular potatoes.
• Can I freeze leftovers?
  Yes, freeze in a sealed container for up to one month. Reheat gently to preserve texture.
• How do I know when the chicken is cooked?
  The juices should run clear, and the internal temperature should be at least 75°C.

Nutri-score Health Check

This recipe has an automatically calculated Nutri-score of C, offering a moderately healthy balance between nutrition and indulgence.

Positive Factors

• Chicken (lean protein) – supports muscle growth and satiety.
• Sweet potatoes – high in fibre, potassium and vitamin A.
• Fresh basil and garlic – rich in antioxidants and beneficial plant compounds.

Negative Factors

• Olive sauce – high in sodium due to soy sauce and olives.
• Chicken skin and oil – contribute to higher saturated fat levels.

This Nutri-score is only a guide and was calculated based on the listed ingredients.