Mediterranean Chicken

09 Mar 2015

It's been a busy last couple of weeks with work, family and catching up with friends. I've been spending a lot of time behind the scenes on my blog too - editing photos, scheduling posts and of course, cooking in the kitchen! Now that the season has changed and Autumn is making it's way in, it's time for some more warm and wintery meals. I'm looking forward to soups and roasts, but sad to be saying goodbye to BBQ's and summer salads. This mediterranean chicken is a great start to Autumn. This recipe includes making your own tomato based sauce and is topped with one of my favourite little things - capers!

I opted to serve this with some roasted vegetables and some home-made wedges. What are you most looking forward to this new season?


Mediterranean Chicken


4 boneless chicken thighs
1 can of chopped tomatoes
1 cup of passata
2 tsp of crushed garlic
2 tsp of dried oregano
2 tbsp of olive oil
1/4 cup of capers
Red wine
Salt and pepper


Preheat oven to 220 degrees

In a large bowl, combine chopped tomatoes, passata, crushed garlic, oregano, olive oil, capers, a splash of red wine and some salt and pepper. Stir with a spoon to combine.

In a large oven dish, place each chicken thigh in the dish. Pour over the tomato sauce mixture, ensuring the chicken is fully covered.

Bake in the oven for 40-50 minutes or until chicken is cooked through. Serve with wedges and fried vegetables.

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