Serves: 4



  • 4 large chicken thighs
  • Black pitted olives 16 no.
  • Juice of lemon
  • Olive oil
  • 150g tomatoes
  • 2 cloves garlic, crushed
  • 3 sprigs of thyme
  • Seasoning



  1. Preheat oven 180c/Gas 4
  2. Put the lemon juice, olive oil and olives in to a mixing bowl
  3. Quarter the tomatoes and add to the bowl along with the garlic
  4. Add the thyme leaves and season
  5. Brown the chicken pieces in a little oil and transfer to a roasting tin
  6. Pour over the mixture & bake for 45 minutes or until chicken cooked through
  7. Serve with cous cous or rice plus a side salad

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