Oven-baked chicken thighs with olive, tomato and lemon

A simple, quick dish of chicken with olives, cherry tomatoes and lemon. It takes just 5 minutes to prepare, then you set and forget in the oven.

Oven-baked chicken thighs with olive, tomato and lemon Credit: Adam Liaw

• serves

  4

• prep

  5 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 500 g chicken thigh cutlets, bone in, skin on
• extra-virgin olive oil, for drizzling
• salt and black pepper, to taste
• 150 g Kalamata olives
• 2–3 sprigs oregano (or a good pinch of dried oregano)
• 250 g cherry tomatoes on the vine
• 1 lemon, cut into wedges
• crusty bread, to serve

Instructions

1. Preheat the oven to 190°C.
2. Place the chicken thighs in a baking dish, drizzle with oil and season with a little salt. Top with the olives, oregano and cherry tomatoes (make sure you get most on top of the chicken as this will stop the chicken from drying out).
3. Drizzle with another few good lashings of olive oil and squeeze a few quarters of lemon over everything. Pop the rest of the lemon wedges, including squeezed ones into the pan. Season with a few grinds of black pepper.
4. Bake for 40 minutes or until the chicken is browned in the uncovered parts. The tomatoes should look nice and mushy. Remove from the oven and let sit for about 5 minutes, then serve with crusty bread.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.