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RECIPES

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INGREDIENTS

  • 1 can (400 ml) of diced tomatoes
  • 2 tbsp tomato paste
  • 1 clove of garlic, minced
  • 1 tbsp dried rosemary
  • 4 tsp dried Italian herbs
  • 4-6 organic chicken thighs
  • ½ cup cherry tomatoes
  • ½ cup black olives, pitted
  • 1-2 potatoes, cubed (optional)
  • 2 tbsp extra virgin olive oil
  • ½ a lemon
  • Salt and pepper
  • Greens to serve

CREDIT: Rachel Morrow foodmatters.com

DIRECTIONS

  • Preheat oven to 200°C
  • In an oven-proof dish of any size, empty tinned tomatoes. Add in tomato paste, garlic, rosemary and 3 tsp of the Italian herbs. Mix together in the oven-proof dish.
  • Place chicken thighs on top of the tomato mixture, followed by cherry tomatoes, olives and cubed potato, if using.
  • Drizzle with olive oil and squeeze over the juice of half a lemon.
  • Sprinkle with a pinch of salt and pepper and place into the oven to bake for 30 minutes or until chicken and potatoes are cooked through.
  • Serve with lightly steamed greens.