Ingredients
Method
1.In an oven dish, place the thighs, then add all the other ingredients. Marinate for at least an hour or overnight.
2.Preheat oven to 180°C.
3.When ready to bake, tightly cover the dish with foil and bake for 45 minutes, removing the foil in the last 10 minutes. The chicken may colour a bit around the edges, but don’t be tempted to increase the heat as the meat will dry out.
4.Serve the chicken thighs with the capers and olives, a drizzle of pan juices and a simple green salad.
Note
- I tend to buy a regular, cheaper olive oil to use for cooking and one that is of higher quality, which I reserve for drizzling on salads or bread-dipping, or when the flavour of the olive oil is integral to the dish, as in this recipe.