Chicken with tomato and olives

Ingredients

400 g	Chicken thighs, free-range and organic (Main)
2 Tbsp	Olive oil
1 can	Crushed tomatoes, approx. 330g (Main)
1 tsp	Chilli flakes
½	Lemons, thinly sliced
½ cup	Olives
2	Garlic cloves, crushed

Directions

1. Preheat oven to 200C.
2. Place the chicken thighs in a roasting dish. Drizzle over the olive oil and season well with sea salt and cracked black pepper.
3. Cook the chicken for about 10 minutes until they start to go golden.
4. Remove from oven, and add the tomatoes, chilli, lemon, olives, and garlic. Stir gently then return to the oven.
5. Cook for about 20-25 minutes, until sauce has thickened and chicken is cooked through.
6. Serve with your favourite vegetables, and potatoes or couscous.

More chicken recipes from Delaney

• Sticky orange drumsticks
• Creamy mushrooms and chicken livers