Mediterranean chicken with tomatoes, olives & lemon

Name: Mediterranean chicken with tomatoes, olives & lemon
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 8 chicken thighs; 500 g baby new potatoes; 1 unwaxed lemon, cut into 4 wedges; 6 garlic cloves, unpeeled; 2 tbsp olive oil; 270 g Waitrose Cherry Vine Tomatoes; 100 g mixed pitted olives (for example, Waitrose Mellow Manzanilla & Smoky Kalamata Olives); 15 g pack oregano, roughly torn

An easy and delicious traybake supper!

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

8 chicken thighs
500g baby new potatoes
1 unwaxed lemon, cut into 4 wedges
6 garlic cloves, unpeeled
2 tbsp olive oil
270g Waitrose Cherry Vine Tomatoes
100g mixed pitted olives (for example, Waitrose Mellow Manzanilla & Smoky Kalamata Olives)
½ x 15g pack oregano, roughly torn

Method

Preheat the oven to 220°C, gas mark 7. 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 tin. 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. Delicious with a green salad.