Save to your scrapbook
Mediterranean chicken with tomatoes, olives & lemon
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
8 chicken thighs
500g baby new potatoes
1 unwaxed lemon, cut into 4 wedges
6 cloves garlic, unpeeled
2 tbsp olive oil
270g pack Waitrose Cherry Vine Tomatoes
100g mixed pitted olives (for example, Waitrose Mellow Manzanilla & Smoky Kalamata Olives)
½ x 15g pack oregano, roughly torn
1. 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.
2. 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.
3. Serve with any pan juices spooned over. Delicious with a green salad.
Typical values per serving:
This recipe was first published in August 2017.