Sundried Tomato Chicken


potatoes for 5 people (small potatoes or cut in half)
1½ kg chicken wings or tights
1 whole garlic (peeled and crushed) or 2 tsp of garlic granules
2 tsp paprika powder
1 tsp dried basil
100g drained pitted green olives
300g sundried tomatoes in oil (with oil)


Potatoes cut in half if they are big and place on baking tray.
Chicken season with garlic (if granules are used), paprika and dried basil (for best result do it a night before) and place in baking tin.
Add olives, sundried tomatoes with oil and garlic if fresh one is used.
Cover baking dish with kitchen foil.
Place in the oven on the top shelf and potatoes on bottom one.
Bake for about an hour in 150°C (302°F).
When potatoes and chicken are ready, remove foil from chicken, stir so olives and tomatoes are not on the top and bake for couple of minutes more to let chicken skin get crunchy.

Serve immediately.

Serves 5 people.

Leave a Reply

Your email address will not be published. Required fields are marked *