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 garlic cloves
Nutrition (per serving)
- Calories
- 585 kcal
- Protein
- 46.5 g
- Carbohydrate
- 9 g
- of which sugars
- 6.5 g
- Fat
- 39.6 g
- of which saturates
- 9.9 g
- Fibre
- 3.6 g
- Salt
- 1.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C/180°C fan. Slice the red peppers into strips and crush the garlic.
- 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
Season the chicken pieces and nestle skin-side up into the tomato mixture.
- 4
Roast for 50–55 minutes until the chicken is golden and cooked through and the sauce has reduced and thickened.
- 5
Serve straight from the tin with crusty bread or polenta to mop up the juices.
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