Pic of Chicken with new potatoes and olive butter

Chicken with new potatoes and olive butter

Show ingredients

Chicken with new potatoes and olive butter

Main Serves 4 20 min
This is the quickest sort of chicken dinner there is, and a lovely one for a midweek summer's evening. It just needs a side of greens or salad for completeness. Any leftover olive butter goes well with salmon or artichoke hearts, or just spread on toast.


  • 100g butter, softened
  • 100g green olives, pitted and finely chopped
  • zest of 1 lemon
  • 8 boneless chicken thighs
  • 2 tbsp olive oil
  • 800g new potatoes, scrubbed and sliced into ½cm discs
  • handful basil leaves, shredded
  • salt and pepper


Prep time: 10 min
Cooking time: 10 min
  • Step 1

    In a small bowl, mix the butter, olives and lemon zest together. Leave to one side.
  • Step 2

    On a board, flatten the chicken thighs with your hand, or use a rolling pin. Season well. Heat the oil in a large frying pan and fry the chicken for 4-5 minutes each side, or until the chicken is cooked through (no pink juices) and golden.
  • Step 3

    At the same time as you fry the chicken, cook the potatoes in a large pan of salted boiling water until just tender (about 7-8 minutes).
  • Step 4

    Drain the potatoes and serve with the chicken on top, dotted with the olive butter. Sprinkle over shredded basil leaves, and serve with steamed broccoli or summer greens, or a green salad.

You may also like…