Baked chicken with tomatoes and olives
I lovechicken Provençal,which is normally made with black olives. I didn’t have any, so I made it with green ones. Also, I used ready-mixedHerbes de Provence, which made this dish super easy to prepare. As far as I know, traditional chicken Provençal is a casserole, cooked on the hob, but I prefer baked to stewed chicken, so my version is cooked in the oven – I called it baked chicken with tomatoes and olives. Serve it with a crunchy salad and a mash or rustic roll.
Ingredients
Method
- Preheat oven to 190°C.
- Put the chicken in a large baking dish and drizzle with oil. Scatter half of the herbs on top and season with salt and pepper. Bake in the oven for 20 minutes.
- Meanwhile thinly slice the red pepper, garlic and onion. Zest and juice the lemon.
- Take the dish out of the oven and scatter the chopped vegetables around the chicken. Pour over the wine, the lemon juice and add the zest & tomatoes. Scatter the remaining herbs over the dish.
- Bake for 25-30 minutes or until chicken is cooked through. Add the olives and cook for 5 more minutes .
- Serve warm.