This is an Oppen-Riley staple dinner — a one-dish wonder that also makes for a great topping for pasta should you actually have some left over. The original recipe was in one of Donna Hay’s first cookbooks, from before she became a household name.
Ingredients
- about 800 g chicken fillet, cut into large chunks (we tend to use thigh fillet rather than breast, it is less likely to dry out and get tough) (you can leave the fillets whole if you prefer)
- 2 punnets of pop tomatoes, chopped in half
- 1/2 cup pitted kalamata olives (or a good handful), drained and rinsed
- 1/4 capers, drained and rinsed
- zest of one lemon
- fresh herbs of choice, preferably oregano but we use parsley in a pinch, use as much as you feel like
- olive oil, salt and pepper
Method
Preheat the oven to 200°C.
Take a large, oven-proof baking dish and throw in all your ingredients. Slurp over a generous slurp of olive oil, grind on some salt and pepper and mix to combine everything. Spread everything out evenly.
Pop the dish into the oven, let it cook happily for 20-30 minutes, or until the chicken is golden brown.
Serve with a green salad, or steamed beans, and boiled new potatoes or other carb of choice.
How easy is that! Serves 4