Riverford Wicked Leeks
Chicken with new potatoes and olive butter recipe image

Print Chicken with new potatoes and olive butter

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 & finely chopped
  • Zest of 1 lemon
  • 8 boneless chicken thighs
  • 2 tbsp olive oil
  • 800g new potatoes, scrubbed & sliced into ½cm discs
  • Handful basil leaves, shredded
  • Salt & pepper


  1. In a small bowl, mix the butter, olives and lemon zest together. Leave to one side.
  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.
  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).
  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.
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