Name: Baked chicken thighs with green olives and lemon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 chicken thighs, bones either in or out, skin removed; 125 millilitre good-quality olive oil; 1 handful green olives, stoned; 1 bay leaf; 1 tablespoon capers, rinsed; juice and zest of 1 lemon; few sprigs of rosemary; salt and pepper, to season; green salad, to serve

Baked chicken thighs with green olives and lemon

This Nici Wickes recipe creates a lovely, moist chicken dish, that is absolutely no fuss for when you have guests for dinner. It can even be prepared the day before and baked on the day

Serves 4

Cook

45M

Marinate

Ingredients

6 chicken thighs, bones either in or out, skin removed

125 millilitre good-quality olive oil

1 handful green olives, stoned

1 bay leaf

1 tablespoon capers, rinsed

juice and zest of 1 lemon

few sprigs of rosemary

salt and pepper, to season

green salad, to serve

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.

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.

Note

Nici Wickes

Ingredients

Method

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