Ingredients

Method

• 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

Ingredients

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.