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5 minutes
25 minutes
30 minutes
- 12 chicken thigh fillets, trimmed and rolled in to compact shapes
- 6 roma tomatoes, halved
- 2 onions, cut into wedges
- 40.00 ml balsamic vinegar
- salt and cracked black pepper
- 150g olive
- 30.00 ml capers
- 82.50 ml torn basil leaves
- Preheat your oven to 200°C. Line a large heatproof dish with non-stick baking paper, then place the chicken, tomato, and onion in the dish. Drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper, and bake for 15 minutes.
- Baste the chicken with pan juices, then add olives and capers. Bake for an additional 10 minutes or until chicken is cooked through.
- Let it rest for 5 minutes, then sprinkle with fresh basil before serving immediately.
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