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Chicken pan-bake with olives and tomatoes
Chicken pan-bake with olives and tomatoes
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
One pan tomato basil chicken bake - simple and flavorful!
Ingredients:
  • 1kg chicken thigh
  • 3 garlic cloves, crushed
  • 2 zucchini, thickly sliced
  • 125.00 ml pitted kalamata olives
  • 400g jar tomato passata
  • 250g cherry truss tomatoes
  • 8 thin slices ciabatta bread
  • Olive oil cooking spray
  • 82.50 ml small fresh basil leaves
Instructions:
  • Preheat the oven to 220°C (200°C fan-forced).
  • In a deep ovenproof frying pan or saucepan, sear chicken skin-side down over medium-high heat for 5 minutes until fat has rendered and skin is golden. Turn chicken and cook for an additional 2 minutes. Transfer chicken to a plate and drain excess fat from the pan. Return pan to heat and add garlic, cooking for 1 minute until fragrant.
  • Combine zucchini, olives, and passata in a pan and bring to a boil. Place chicken back into the pan and transfer to the oven. Bake for 15 minutes.
  • Cut tomatoes into quarters and add them to a pan. Place bread on a greased baking tray, spray with oil. Bake chicken and bread at 375°F for 10-15 minutes until chicken is cooked through and bread is toasted. Season with salt and pepper. Serve chicken sprinkled with fresh basil.

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