Slow-baked tomato and olive chicken

Ingredients

½ bunche	Fresh thyme
6 pieces	Chicken marylands, trimmed (Main)
4	Bay leaves
5	Garlic cloves, unpeeled
1 Tbsp	Lemon, zest
250 g	Cherry tomatoes
1 cup	Tomato puree
½ cup	Red wine
5	Anchovies
½ cup	Olives, mixed
1 to taste	Salt & freshly ground pepper

Directions

1. Preheat oven to 180 degC.
2. Place the chicken, thyme, bay leaves, garlic, lemon zest, tomatoes, tomato puree, wine, anchovies and olives in a large, heavy-based saucepan.
3. Sprinkle with salt and pepper, cover with a tight-fitting lid and bake for one hour.
4. Remove the lid, increase the heat to 200 degC and bake for a further 30 minutes or until the skin is golden.

* Marylands are the thigh and leg attached together and on the bone.