A simple, quick dish of chicken with olives, cherry tomatoes and lemon. It takes just 5 minutes to prepare, then you set and forget in the oven.
- 500 g chicken thigh cutlets, bone in, skin on
- extra-virgin olive oil, for drizzling
- salt and black pepper, to taste
- 150 g Kalamata olives
- 2–3 sprigs oregano (or a good pinch of dried oregano)
- 250 g cherry tomatoes on the vine
- 1 lemon, cut into wedges
- crusty bread, to serve
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 190°C.
- Place the chicken thighs in a baking dish, drizzle with oil and season with a little salt. Top with the olives, oregano and cherry tomatoes (make sure you get most on top of the chicken as this will stop the chicken from drying out).
- Drizzle with another few good lashings of olive oil and squeeze a few quarters of lemon over everything. Pop the rest of the lemon wedges, including squeezed ones into the pan. Season with a few grinds of black pepper.
- Bake for 40 minutes or until the chicken is browned in the uncovered parts. The tomatoes should look nice and mushy. Remove from the oven and let sit for about 5 minutes, then serve with crusty bread.
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