Name: Baked chicken with tomatoes and olives
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 8 chicken thighs and drumsticks; 2 Tbsp olive oil; 2 Tbsp Herbes de Provence; ½ red pepper; 1 onion; 3 garlic cloves; 1 glass of white wine; 1 Lemon, zest & juice; 1 handful of cherry tomatoes or 2 medium tomatoes, chopped; 1 handful of green Olives, pitted

Baked chicken with tomatoes and olives

17 Jul 2017

by Dinna

Prep Time

5 minutes

Cook Time

45 minutes

Total Time

50 minutes

Background

I love chicken Provençal, which is normally made with black olives. I didn’t have any, so I made it with green ones. Also, I used ready-mixed Herbes 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

8 chicken thighs and drumsticks
2 Tbsp olive oil
2 Tbsp Herbes de Provence
½ red pepper
1 onion
3 garlic cloves
1 glass of white wine
1 Lemon, zest & juice
1 handful of cherry tomatoes or 2 medium tomatoes, chopped
1 handful of green Olives, pitted

Instructions

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.