Italian chicken bake

 

 This vibrant chicken, bocconcini, & olive bake makes a filling midweek supper. For every working parent, this is a quick and simple solution.

 

1/2 bunch fresh oregano

1 1/2 tbsp olive oil

6 chicken thigh cutlets, skin on

4 Roma tomatoes, halved

4 garlic cloves, peeled

1/2 cup pitted Sicilian olives

tub large bocconcini, torn

 

Heat the oven to 350.

Half of the oregano should be finely chopped. Make tiny sprigs of the remaining oregano. In a nonstick frying pan, heat two tablespoons of oil over medium-high heat. Add the chicken. Cook for three to four minutes per side, or until golden. Place the chicken in a baking dish. Sprinkle with the remaining oil and top with the oregano. Add with salt and pepper to taste. Cook for twenty minutes. Place the tomatoes and garlic around the chicken. Pour over pan juices. Cook for another twenty minutes till the chicken is cooked thoroughly and the tomato is softening. Garnish with olives. Cook for another five minutes at a time, till well heated. Drizzle with the remaining oregano and bocconcini. Serve.