Donna Hay's Chicken with Olives and Tomatoes (Also it's Voting Time at I Heart Cooking Club!)

The theme this week at I Heart Cooking Club is Spring Cleaning.  (It's also time to vote/suggest a new chef)  I went through the freezer and found some chicken thighs that needed to be used and in the fridge there was a container of mixed cherry tomatoes.

One of my go-to cookbooks is Donna Hay's Off The Shelf: Cooking from the Pantry.  Within is a recipe using tomatoes and olives and I just so happened to have both.

This makes a colorful presentation. I have prepared a similar version using a Martha Stewart recipe.  Fast, economical and tasty.

Chicken with Olives and Tomatoes

4 chicken breast fillets (I used bone in thighs)

8 oz mixed cherry tomatoes

3/4 cup  mixed black and green olives

fresh oregano

1 tablespoon lemon zest

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

Sea and freshly ground black pepper

Method:

Preheat the oven to 400 F/ 220°C (I adjusted to 375 F)

Place the chicken breast fillets (thighs) in the centre of a large ovenproof baking dish.

Arrange the cherry tomatoes, mixed olives, fresh oregano around the chicken.

Sprinkle over the lemon zest and drizzle with the lemon juice and olive oil.

Season well with salt and pepper.

Bake the chicken in the oven for 40–50 minutes or until the chicken is just cooked.

Baste with the pan juices and serve immediately.

Sharing with I Heart Cooking Club for the Spring Cleaning theme.