High Roasted Chicken with Green Beans, Tomatoes and Olives

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I was hoping to share a recipe I’ve been wanting to try for New England maple mustard roasted chicken. That isn’t happening. It’s not because I don’t have chicken and mustard. It’s the maple syrup not anywhere to be found on my little patch of heaven. 

I was hoping for enough sap from our maple tree to boil into homemade syrup. We tapped it weeks ago. (See granddaughter Ellery helping tap the tree).


Well, the tree still hasn’t produced much sap, so even though it’s maple syrup season, I’m way behind. 

I decided to roast the chicken Middle Eastern style, with high heat for a crispy crust. That’s a long way from New England!  But you know what? Served with a side of couscous, we agreed it was a perfect winter supper.
Stay tuned for a maple syrup update!

High roasted chicken with green beans, tomatoes and olives

The beans are blanched and added during last few minutes of roasting, so they retain color and flavor. 

Go to taste on marinade ingredients.


About 3 pounds favorite chicken pieces, bone in, skin on (I used thighs)

1/2 cup fresh lemon juice

6 tablespoons honey, divided 

1-1/4 teaspoons dried oregano

1/2 teaspoon dried thyme 1 very generous tablespoon garlic, minced 

1/3 cup olive oil

Salt and freshly ground pepper

4 nice sized tomatoes, cut into quarters or a container grape tomatoes. Divide tomatoes in half. 

1 generous cup Greek or Mediterranan olives, cut into quarters

1 pound fresh green beans, blanched


Whisk lemon juice, 3 tablespoons honey, oregano, thyme, garlic, oil, salt and pepper together. Place chicken in baggie. Pour marinade over. Seal, pressing out air. 

Marinate several hours or overnight in refrigerator. 

Preheat oven to 425 degrees. 

Remove chicken from marinade. Save marinade as you’ll use this to cook chicken. 

Arrange chicken in sprayed casserole, skin side up. 

Place half of tomatoes around chicken. Sprinkle olives all over.

Pour marinade over all.

Drizzle remaining 3 tablespoons honey on top of chicken and tomatoes.

Roast 40 minutes. 

Meanwhile, blanch beans. You’ll add those with rest of tomatoes after chicken cooks. 

Bring pot of salted water to boil, add beans and cook 2 minutes. They’ll turn bright green and be crisp tender. Drain, rinse under cold water to stop cooking. Can be done ahead but bring to room temperature.  (You can use frozen beans. Thaw, then bring to room temperature).

Add rest of tomatoes and beans

After 40 or so minutes, add beans and remaining tomatoes. Nestle into pan juices so they pick up flavor. Cook few more minutes until chicken is cooked through, about 10 minutes.  

Couscous cooking tips:

I always use a flavorful broth instead of water. And I add a nob of butter or a swirl of olive oil after it’s cooked, which only takes 5 minutes for quick cooking couscous.

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