Average: 4.5 (2 votes)


2 tbsp olive oil
2 chicken breasts
1 small red onion, cut into wedges
2 cloves garlic, sliced
400g tin diced tomatoes
2 potatoes. peeled and cut into wedges
1 tbsp oregano leaves
1/4 cup black olives
1 tbsp capers
salt and pepper
green salad, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 200 degrees Celsius. Heat 1 tbsp of oil in a frying pan over high heat, add the chicken breasts and cook until just browned. Combine the onion, garlic, tomatoes, potatoes, oregano leaves and remaining olive oil in a large bowl, then transfer to a baking dish and top with the chicken breasts. Sprinkle with olives and capers and season with salt and pepper. Cover with foil and place in the oven for 20 minutes, then remove the foil and bake for a further 10 minutes. Serve with a green salad. Serves 2.