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Easy baked chicken with olives
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1 pack 6 essential Waitrose Tomatoes, cut into wedges
50g essential Waitrose Pitted Green Olives, halved
1 tbsp olive oil
1 tbsp essential Waitrose Balsamic Vinegar
1 pack essential Waitrose 6 British Chicken Thigh Fillets
25g essential Waitrose Parmigiano Reggiano, grated
25g pack basil, shredded
1. Preheat the oven to 200°C, gas mark 6. Place the tomatoes and olives in a roasting tin and drizzle over the oil and vinegar. Top with the chicken, sprinkle with Parmigiano Reggiano and roast for 20 minutes or until there is no pink meat and the juices run clear.
2. Sprinkle over the basil and bake for a further 5 minutes.
3. Serve with freshly cooked couscous.
Typical values per serving:
This recipe was first published in July 2014.