Ingredients
- 6 chicken thigh cutlets, bone in skin on
- Salt and pepper to season
- 2 red onions, peeled and cut into wedges
- 4 cloves garlic, peeled
- 9 mini capsicums
- 1 punnet of cherry tomatoes
- ¼ cup Cobram Estate Classic Extra Virgin Olive Oil
- 1 cup of basil leaves
Method
- Preheat oven to 200C fan forced.
- Season the chicken with salt and pepper. Place in an ovenproof dish, skin side up.
- Add onions, garlic and capsicums.
- Drizzle over extra virgin olive oil and toss gently to coat.
- Cook for 30-40 minutes, adding tomatoes after 20 minutes.
- Check that the chicken pieces are cooked through. Season to taste.
- Remove from oven, scatter over finish with basil and serve.
