This dish is going to be my new weeknight standby, when I don't feel like using heaps of dishes and pots in the preparation. You just throw everything in a roasting dish and forget about it for 45 minutes or so. It's a very forgiving recipe, as you could add or exclude any number of ingredients.
I think next time I'll increase the amount of oregano slightly, and perhaps throw in a preserved lemon or two. It's not Greek unless it has a hint of lemon, I say.
The recipe calls for thighs on the bone, but I only had skinless fillets. No black olives on hand, so green olives instead, a jar of roasted red capsicum, and I didn't have any chat potatoes so I used peeled potatoes cut into fairly large chunks. See how forgiving this is?
Ingredients (serves 4)
- 750g chat or kipfler potatoes, skin on, cut into medium pieces
- 8 small chicken thighs on the bone, skin on
- 2 tsp sweet paprika
- 2 Spanish onions, quartered
- 1 red capsicum, cut into strips
- 1 yellow capsicum, cut into strips
- 3 garlic cloves, crushed
- 40ml (2 tbs) olive oil
- 1 tbs chopped fresh oregano
- 400g can diced tomatoes
- 12 black olives
- Chopped flat-leaf parsley, to serve
- 1 cup crumbled fetta, to serve
- Preheat oven to 200°C.
- Cook potatoes in a large pan of boiling water for 5 minutes. Drain and set aside to cool.
- Pat dry the chicken, place in a large baking dish and toss in the paprika.
- Add the onion, capsicum, garlic and potatoes. Drizzle with oil, sprinkle with oregano and season well. Bake for 30 minutes. Add tomatoes and olives, basting chicken with the juices, and cook for 15 minutes.
This weeks host of Kalyn's Weekend Herb Blogging event is The Expatriate Chef from The Expatriate's Kitchen, who needs congratulating for coming in 4th for the Weblog Awards. Check our her great blog.