Chicken Bake Mediterranean Style

Name: Chicken Bake Mediterranean Style
Ingredients: 1 tablespoon olive oil; 600 g chicken drumsticks (6 small); 1 1/4 kg chicken thighs, cutlets (6); 1 kg small potato, halved; 2 ripe tomatoes, finely chopped; 95 g kalamata olives; 2 garlic cloves, peeled, thinly sliced; 2 sprigs fresh rosemary, leaves picked; 125 ml dry white wine; flaked sea salt; fresh ground black pepper

11 ingredients

4 steps

Ingredients

1 tablespoon olive oil
600 g chicken drumsticks (6 small)
1 1/4 kg chicken thighs, cutlets (6)
1 kg small potato, halved
2 ripe tomatoes, finely chopped
95 g kalamata olives
2 garlic cloves, peeled, thinly sliced
2 sprigs fresh rosemary, leaves picked
125 ml dry white wine
flaked sea salt
fresh ground black pepper

Directions

1

Preheat oven to 200°C.
2

Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
3

Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
4

Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.