Roast chicken pieces with sweet peppers and tapenade

Roast chicken pieces with sweet peppers and tapenade

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious
  • 15 minutes
  • 40 - 50 minutes
  • Grande Provenance Chardonnay 2010


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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