Mediterranean Chicken Bake

With Farm Fresh Organics

GF & Refined Sugar Free

RECIPE

Ingredients:

4 serves

2 small artichokes

1 red capsicum

1 green capsicum

1 red onion

1 lemon

4 chicken thighs

2 cups cherry tomatoes

3 sprigs rosemary

140g kalamata olives, pitted

2 tablespoons goats cheese

1/4 cup parsley, chopped

Marinade:


1/4 cup olive oil

1.5 tablespoons balsamic vinegar

1/2 teaspoon smoked paprika

1 teaspoon dried oregano

2 garlic cloves, minced

1/4 teaspoon sea salt

1/2 teaspoon black pepper

Method

Bring a large saucepan to the boil over medium heat. Cut stems and remove the bigger leaves from the artichokes. Place in both artichokes and boil for 15-20 minutes. You want the middle leaves to pull apart easily. Drain and set aside.

Preheat the oven to 200ºC. Cut each artichoke into six wedge pieces. Roughly chop the capsicums, red onion and lemon, and place veggies into a large baking dish. Add in the chicken thighs and top with cherry tomatoes and rosemary.

Prepare marinade by combining olive oil, balsamic vinegar, paprika, oregano, garlic, sea salt and pepper into a small bowl. Whisk well and pour half of the liquid over the veggies.

Place baking dish into the oven to roast for 25 minutes. Take out and add in olives and goats cheese. Pour over the remaining marinade sauce and bake for a further 10 minutes. Serve immediately with fresh parsley and salt and pepper to taste.