Serve it on Sunday as well which means you would have time to put your feet up, have a cup of coffee and enjoy your favourite magazine. Let the oven to all the work!
1 3/4 cups coarsely chopped onion
3 cloves garlic, minced
1/2 tablespoons drained capers, roughly minced (optional)
1/2 cup kalamata olives (optional)
5 large tomatoes, roughly chopped
12 bone-in chicken thighs (about 3 pounds), skinned
1/4 teaspoon freshly ground black pepper
1/2 cup of chicken stock
2 tablespoon olive oil
2 sprigs of fresh rosemary, chopped
3 sprigs of fresh thyme (use the leaves only)
Chopped fresh parsley (optional for garnishing)
1) Preheat oven to 180C.
3) Season chicken with black pepper and salt.
4) In a large baking dish, layer with chopped onion, garlic, capers, olives, chopped tomatoes, fresh rosemary and thyme. Season with black pepper and salt.
5) Place the chicken on top of the vegetables and drizzle with olive oil. Pour the chicken stock into the baking dish and bake in oven for about 40 - 45 mins. Cook until chicken is golden brown and the vegetables have soften.
6) Serve chicken with vegetables, garlic toast and garnish with some fresh parsley.