- 2 tblsp olive oil
- 1 x 800 Grams (approx.) Lilydale Free Range Chicken Portions
- 750 Grams Kipfler potatoes, halved
- 1 red onion, peeled and cut into 8 wedges
- 8 cloves garlic, skin on
- 750 Grams truss or cherry tomatoes
- 4 sprigs fresh oregano
- 2 tsp paprika
- 1 green or yellow capsicum cut into chunks
- 2 tblsp balsamic vinegar
- Zest of half a lemon
- 20 green Sicilian olives
- Flaked sea salt, pepper
| - Preheat oven to 200°C (fan forced). Rub chicken pieces with 1 tablespoon of olive oil. Sprinkle paprika and season all over with salt and pepper
- In a large baking tray, drizzle 1 tablespoon of olive oil. Place potatoes, onions, garlic, tomato, capsicum, oregano and zest in tray. Season with salt and pepper
- Layer chicken on top and drizzle over olive oil
- Bake for 30 minutes, then shake the pan to move juices around dish. Stir through balsamic vinegar and add olives. Cook for a further 25 minutes. Season to taste
- Serve with a green salad and some crusty bread
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