Chicken with tomato and black olives

Recipe from: 20 May 2010

Ingredients 7
Servings 1
Minutes 5 mins


Serving Change
  • 8
    chicken pieces
  • 30
    olive oil
  • 10
    dry mixed herbs
  • salt and freshly ground black pepper
  • 1
    tin (410g) all gold tomato & onion mix
  • 100
    pitted black olives
  • fresh twigs of oreganum to garnish


5 mins
Preheat the oven to 200ºc.

Place chicken pieces in an oven dish and pour the oil over.

Season with the herbs, salt and pepper.

Roast in the oven until brown on both sides.

Add the tomato and onion mix and return to the oven for approximately 35 minutes.

Add the olives and roast for a further 15 minutes.

Garnish with the fresh oreganum and serve with cooked rice or couscous.

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Read more on: poultry  |  bake


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