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Photo of Baked chicken with tomatoes and olives by WW

Baked chicken with tomatoes and olives

Total Time
50 min
15 min
35 min
Chicken baked with tomatoes, capsicum and olives is a classic delicious Mediterranean combination and perfect the cooler months.


Olive oil

1 tbs

Chicken thigh, skinless, raw

450 g, (Buy 4 x 125g), fat trimmed

Brown onion

1 large, cut into wedges


2 clove(s), thinly sliced

Ground paprika

1 tsp

Ground cumin

1 tsp

Tomato puree

410 g, (1x can)

Cherry tomatoes

275 g, truss, cut from vine

Roasted capsicum, not in oil

½ cup(s), (120g) thickly sliced

Orange rind

1 tsp, 1 wide strip

Fresh bay leaf

2 whole

Black olives, drained

½ cup(s), (80g)

Fresh flat-leaf parsley

¼ cup(s), chopped


  1. Preheat oven to 200°C. Heat oil in a large ovenproof baking dish over high heat. Cook chicken for 5 minutes, turning, until browned all over. Remove from pan.
  2. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add paprika and cumin and cook for 1 minute or until fragrant. Add tomato puree and cherry tomatoes, capsicum, orange rind, bay leaves, chicken and any juices and bring to the boil.
  3. Bake for 20 minutes or until chicken is cooked through. Add olives and bake for 5 minutes. Sprinkle with parsley.


SERVING SUGGESTION: Crusty wholegrain bread. TIP: Use a vegetable peeler to cut a wide strip of rind from the orange.