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Baked Chicken With Olives And Capers
Ingredients
- 4-6 chicken Maryland's, skin on and scored a few times.
- 7 garlic cloves, crushed
- Handful fresh oregano leaves
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 150g sliced green olives
- half a jar capers
- Preserves lemons (I used 4 wedges)
- 3 bay leaves
- 150ml dry white wine
- 2-3 tbsp pomegranate molasses
- 8 potatoes, sliced in wedges
- fennel bulb, sliced (optional)
- salt & pepper
Directions
- Place the scored chicken in a large glass bowl, combine vinegar, oil, garlic, olives, capers, bay leaves, preserved lemon, oregano and salt & pepper and pour over chicken. Massage into chicken well. Cover bowl and refrigerate (preferably overnight). When ready to cook, preheat oven to 180c.
- Line baking tray/dish with baking paper, spread chicken on tray, along with the marinade.
- Scatter, potatoes & fennel around chicken. (onion wedges would work well too). Whisk together the wine and molasses and pour over chicken & veg.
- Drizzle chicken with a little extra molasses.
- Cook in oven for 50-60 minute, basting a few times in between.
- We ate this alongside a salad and cauliflower mash
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