Mediterranean Chicken with Tomatoes, Olives and Lemon

Blog Provençal cuisine

This gorgeous recipe was featured in Waitrose Weekend wines the other day, expertly paired by Philip Scholfield with a bottle of Pure.  So simple yet so tasty, we were happily mopping up the chicken tomato and lemon juices with bread the evening after making it for lunch.

Mediterranean chicken with tomatoes, olives & lemon

  • Preparation time:10 minutes
  • Cooking time:35 minutes
  • Total time:45 minutes 

Serves: 4

Ingredients

8 chicken thighs
500g baby new potatoes
1 unwaxed lemon, cut into 4 wedges
6 cloves garlic, unpeeled
2 tbsp olive oil
270g pack Waitrose Cherry Vine Tomatoes
100g mixed pitted olives (for example, Waitrose Mellow Manzanilla & Smoky Kalamata Olives)
½ x 15g pack oregano, roughly torn

Method

  1. Preheat the oven to 220°C, gas mark 7. Place the chicken, potatoes, lemon and garlic in a large roasting tin. Toss with the olive oil and season. Roast, with the chicken skin side up, for 10 minutes.
  2. Add the tomatoes on the vine, olives and oregano to the tin. Return to the oven for a further 25 minutes, or until the chicken is golden and thoroughly cooked, and the juices run clear and there is no pink meat.
  3. Serve with any pan juices spooned over. Delicious with a green salad.
Jeany Cronk
The author: Jeany Cronk

Jeany Cronk, foremost wife and mother of three Cronklets, lends an ear to endless wine conundrums contemplated by her other-half and works on the Mirabeau look and feel. Her big passions are interior design, the French way of life and of course the inspirational flavours and food of Provence.

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