Chicken and olive casserole

Chicken and olive casserole

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  • 4
  • Easy
  • Dairy free
  • 10 minutes
  • 20 minutes


  • 200 g rosmarino pasta
  • 2 T olive oil
  • 400 g free-range chicken thighs
  • 100 green olives
  • 100 g sundried tomatoes
  • 1 x 400 g can of butter beans
  • 6 sprigs of fresh thyme (or 2 T dried)
  • 1 lemon, juiced and zested
  • 250 ml chicken stock

Cooking Instructions

Preheat the oven to 180ºC.

Boil the rosmarino in salted, boiling water until al dente.

Heat the olive oil in a large pan and fry the chicken thighs, skin-side down, until golden brown. Transfer to an ovenproof dish.

Add the olives, sundried tomatoes, butter beans, thyme, lemon juice and zest and stock.

Braise uncovered for 15 - 20 minutes in the oven.

Serve with the rosmarino, which is available from selected Woolworths stores.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • default
    September 10, 2019

    Very delicious! I doubled up on the recipe and it was in the oven within 30 minutes. Very very easy to prepare and very tasty. Everyone raved about it.