Baked Chicken with Olives, Tomatoes, and Capers
Prep time: 50 minServes: 6
Pairs with
Mediterranean chicken with salt, acid, and sun-warm flavours — a medium red with fruit (Nero d'Avola, Grenache-led Côtes du Rhône) or a structured Provençal rosé does the dish justice.
Ingredients
- 8 chicken thighs, skin-on and bone-in
- 400g cherry tomatoes
- 150g mixed olives
- 2 tbsp capers
- 4 garlic cloves, crushed
- 2 sprigs rosemary
- 3 tbsp olive oil
- 100ml white wine
- Flaky sea salt, black pepper
- Fresh basil
Method
- 11. Heat the oven to 200°C.
- 22. Season the chicken with salt and pepper. Lay in a large roasting tin, skin-side up.
- 33. Scatter cherry tomatoes, olives, capers, garlic, and rosemary around. Drizzle with olive oil, pour the wine into the bottom.
- 44. Roast 40–45 minutes until the skin is crisp and the tomatoes have burst and caramelised.
- 55. Scatter basil leaves over and serve straight from the tin with good bread to mop up the juices.