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.
Baby New Potatoes
cut into 4 wedges
Cherry Vine Tomatoes
Mixed Pitted Olives
Mellow Manzanilla and Smoky Kalamata (Waitrose)
1/2 of 15
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.
Serve with a simple green salad and crusty French bread.
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