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Black olive tapenade, orange and chicken tray bake

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Ingredients

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Method

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1
Preheat the oven to 200°C/gas mark 6
2
Mix all the marinade ingredients together in a bowl
3
Spread the onions out in a deep roasting tray and drizzle with olive oil
4
Place the chicken thighs on top of the onions, skin-side up. Arrange the new potatoes between the thighs, top with thyme sprigs and pour over the marinade. Turn the chicken thighs several times to ensure that they are fully coated with the marinade. Bake in the oven for 45 minutes
5
Remove the tray from the oven and scatter with the flaked almonds
6
Return to the oven for a further 10–15 minutes, until the chicken is cooked through and golden and the almonds are nicely toasted. Serve immediately
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Black olive tapenade, orange and chicken tray bake

 
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