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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