Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan.
2.
Put the
chicken thighs (600 g)
into a 25 cm square ovenproof dish, drizzle with olive oil and season. Cook in the oven for 10 minutes.
3.
Remove the chicken from the oven and add the
tomatoes (600 g)
,
peppers (2)
,
onion (1)
and
garlic (2 cloves)
to the roasting tin. Drizzle with olive oil, toss to coat, then sprinkle with the
oregano (2 g)
and some salt and pepper. Put the tray back into the oven for 15 minutes.
4.
Remove the tray from the oven again. Lay the
mozzarella (250 g)
on top, then scatter over the
olives (50 g)
. Bake for another 20 minutes, until the chicken is cooked, the onions have charred and the cheese is bubbling, then serve with roast
potatoes (to taste)
or crusty bread and some
salad (to taste)
, if you like.