Ingredients

Method

• 8 free-range chicken legs and thighs
• 700 g Woolworths Abby potatoes, halved
• 90 g green olives, pitted
• 1 head garlic, halved horizontally
• sea salt and freshly ground black pepper, to taste
• 2 sprigs thyme
• 1–2 cups everyday classic tomato sauce
• 4 T olive oil
• parsley, to garnish
• crusty bread, for serving

Method

Ingredients

1. Place the chicken, potatoes, olives and garlic into a flat-bottomed cast-iron pan, seasoning lightly. Add the thyme and spoon in some of the tomato sauce.

2. Cover with a lid and place in the oven for 45 minutes, no preheating required. It can also be cooked on stovetop or on the braai.

3. When the chicken is cooked through, garnish with parsley and serve straight from the pan with the bread.

Find the recipe for Clem's everyday classic tomato sauce here

Find more Italian recipes here. 

Stylist: Bianca Strydom
Food assistant: Chevonne Fourie; Marabe Ditshego
Videographer: Romy Wilson
Photographer: Shavan Rahim