Mediterranean Chicken Bake

This is one of those winning recipes to have on standby. It takes just a few minutes to prepare, then it goes in the oven and does it’s thing, and hey presto! In less than an hour dinner is ready. Plus it tastes great. The preserved lemon really gives it a flavour boost. Just a quick note: the quantities here are a very rough guide, use however much looks/feels right to you.


1 kg chicken pieces, thighs and drumsticks work best.

2 or 3 roma (or egg) tomatoes, quartered

1 to 2 tbspn slated capers, rinsed

1 tbspn preserved lemon, chopped (about half a lemon)

1 tbspn thyme, fresh or dried

200 g kalamata olives

salt and pepper to taste

1/3 cup extra virgin olive oil

1. Preheat the oven to high, 200 C (fan forced), or 400 F.

2. Combine all the ingredients in a baking pan. Combine to coat the chicken well.

3. Put the chicken in the oven. Turn the pieces once after about half an hour. Cook for about 45 minutes, or until the juices run clear.

  1. I love dinners like this. Most nights my dinner is a variation of this sort of thing – shove complimenting flavours onto a tray and bake. You can’t go wrong.


    1. This was so good, the juices all thickened and went all sticky, couldn’t believe how yum it was. Now if only I could get my hubby to like chicken…


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