Italian Chicken Cacciatore Traybake with Olives & Capers

Ingredients

• 8 bone-in chicken thighs and drumsticks
• 400 g tinned plum tomatoes
• 80 g pitted black olives
• 2 tbsp capers
• 2 red peppers
• 2 tsp dried oregano
• 2 tbsp olive oil
• 4 clove garlic cloves

Method

1. 1

   Preheat the oven to 200°C/180°C fan. Slice the red peppers into strips and crush the garlic.

2. 2

   Tip the tomatoes into a large roasting tin, crushing them with your hands. Add the garlic, peppers, olives, capers, oregano, and olive oil. Season and stir together.

3. 3

   Season the chicken pieces and nestle skin-side up into the tomato mixture.

4. 4

   Roast for 50–55 minutes until the chicken is golden and cooked through and the sauce has reduced and thickened.

5. 5

   Serve straight from the tin with crusty bread or polenta to mop up the juices.