serves
4-6
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Stream free On Demand
Zero To Hero
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 75 g (½ cup) sundried tomatoes packed in oil
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 3 garlic cloves
- 3 tbsp extra virgin olive oil
- 2 red onions, cut into wedges
- 1 red capsicum, cut into large chunks
- 175 g (1 cup) mixed marinated olives
- 1 kg chicken thigh cutlets
Instructions
- Preheat a fan forced oven to 200˚C.
- Combine the sundried tomatoes, paprika, oregano, garlic and olive oil in a small blender and blend to a paste. Place the chicken in a large bowl, pour over the sundried tomato mixture and mix to coat.
- Place the red onion wedges and red capsicum in a baking dish and pour over the olives (including a little of their marinating oil). Place the chicken on top and roast for 35 minutes. If you like, you can grill the top to brown if you want the skin a little more golden. Serve with a simple green salad.
Photography by Kitti Gould.
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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.
Stream free On Demand
Zero To Hero
