This recipe takes literally minutes to put together but the combination of Mediterranean ingredients is  an absolute delight for your palate and never fails, so it’s a good one to serve if you have guests.

Serves 4

INGREDIENTS

800 g of chicken thighs, bone-in and skin-off

800 g of potatoes, peeled and cut into chunks

2 bell peppers, one red and one orange, deseeded and sliced

100 g of cherry tomatoes, halved

1 small onion, peeled and chopped

1 clove of garlic, peeled and finely sliced

A handful of fleshy black olives, stone in

4 tablespoons of extra-virgin olive oil

2 teaspoons of oregano

2 teaspoons of salted capers

Salt

METHOD

Preheat the oven to 180°C. In a large bowl mix together all the ingredients to combine, season with some salt and then transfer them to a baking dish, scraping all the seasonings out of the bowl.  Stir gently until everything is coated evenly.

Place in the hot oven for around 1 hour 30 minutes, gently turning the chicken thighs  halfway through cooking. The chicken is ready when lightly golden brown and juices run clear – not pink – when pierced with the tip of sharp knife.

Take the chicken out of the oven and let it rest 10 minutes before serving.

TEMPTING TIPS

Because this chicken is delicious hot or cold, it’s a great picnic idea.  Make some ahead of time to go with some mixed salads for a nice day out with your family or friends. To get this recipe right  -use very good quality black olives. No-no-no to the canned ones without stones.