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Roast chicken pieces with sweet peppers and tapenade

Pepper recipes

Roast chicken pieces with sweet peppers and tapenade

40 - 50 minutes

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Roast chicken pieces with sweet peppers and tapenade

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 - 50 minutes

Ingredients

8 free-range chicken portions
Sea salt and freshly ground black pepper
6 sweet salad peppers
1/2 cup Kalamata olive tapenade
2 T olive oil, plus extra for greasing
Rocket, for serving

Method

Preheat the oven to 190°C.

Season the chicken and place in a greased baking pan. Halve the peppers, discarding the seeds and cores. Place 1 t tapenade in each halved pepper and arrange around the chicken pieces.

Drizzle over the olive oil and bake for 40 minutes, or until the chicken is nicely browned and the peppers are tender. Spoon the pan juices over each serving.

Serve with fresh rocket.