8 Chicken thighs
1 tbsp fresh thyme
1 Lemon zest
Salt and pepper
2 tbsp extra virgin olive oil
2 garlic bulbs
6 tomatoes a mix of different sizes and varieties
75g pitted Kalamata olives
4 medium potatoes, cut in half
250ml dry white wine
1 lemon, cut in half
2 red onions, cut into quarters
Score the chicken thighs on the skin side and drizzle with olive oil, then season with salt, pepper and thyme.
Cook the chicken skin side down in a non-stick pan until golden and crisp.
When the chicken skin is crisp transfer into a roasting tray.
Using a sharp knife score the tomatoes to open them up and allow them to cook and release the moisture, this helps make a sauce.
Add in the potatoes, red onions, garlic, cut lemon and olives.
Pour in the wine and season with salt and pepper.
Add in fresh sprigs of herbs, such as rosemary, thyme and sage.
Cook the chicken in a preheated oven 170c for 1 hour or until the chicken is fully cooked and tender.