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.
Ingredients
- 8 chicken thighs
- 500 g baby potatoes new potatoes are best
- 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.
Tried this recipe?Let us know how it was!