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Baked chicken with olives

Ingredients 10
Servings 4
Time 15 minutes


  • 45
    olive oil
  • 200
    chicken stock
  • 30
    lemon juice
  • 8
    chicken thighs
  • 6
    potatoes, peeled and quartered
  • 2
    yellow peppers, quartered and seeded
  • 2
    onions, peeled and cut into wedges
  • 2
    sprigs fresh rosemary
  • 2
    sprigs fresh thyme
  • 12
    black olives, pitted


1 hour
Mix olive oil, chicken stock and lemon juice together. Place chicken, potatoes, peppers and onions in an ovenproof dish. Sprinkle with rosemary, thyme and olives. Cover with foil and bake at 180 ºC for about 1 hour or until tender. Remove foil about 20 minutes before the end of cooking time.

Read more on: poultry  |  bake


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