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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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat oven to 190°C.
  2. 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.
  3. Meanwhile thinly slice the red pepper, garlic and onion. Zest and juice the lemon.
  4. 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.
  5. Bake for 25-30 minutes or until chicken is cooked through. Add the olives and cook for 5 more minutes .
  6. Serve warm.