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Mediterranean chicken with tomatoes, olives & lemon
This easy recipe featured was featured in "Waitrose Weekend." The ingredients are few and there is only one pan to clean. What could be better? Well maybe a glass of Pure rosé.
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Prep Time
10
mins
Cook Time
35
mins
Total Time
45
mins
Course
Main Dish
Cuisine
French
Servings
4
People
Ingredients
1x
2x
3x
8
Chicken Thighs
500
g
Baby New Potatoes
1
Unwaxed Lemon
cut into 4 wedges
6
cloves
garlic
unpeeled
2
tbsp
olive oil
270
g
Cherry Vine Tomatoes
100
g
Mixed Pitted Olives
Mellow Manzanilla and Smoky Kalamata (Waitrose)
1/2 of 15
g package
fresh Oregano
roughly torn
Instructions
Preheat the oven to 220°C, gas mark 7, 430°F.
Place the chicken, potatoes, lemon and garlic in a large roasting tin.
Toss with the olive oil and season.
Roast, with the chicken skin side up, for 10 minutes.
Add the tomatoes on the vine, olives and oregano to the pan.
Return to the oven for a further 25 minutes, or until the chicken is golden and thoroughly cooked, and the juices run clear and there is no pink meat.
Serve with any pan juices spooned over.
Notes
Serve with a simple green salad and crusty French bread.
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