One-pan chicken with garlic, capsicum, oregano and olives

Name: One-pan chicken with garlic, capsicum, oregano and olives
Cook time: 1 h
Yield: 4-6
Cuisine: Modern Australian
Ingredients: 8 skin-on, bone-in chicken thighs (chicken chops); 1 tbsp extra virgin olive oil; 2 large red capsicums, cut into 5mm strips; 6 garlic cloves, peeled and left whole; small handful of oregano, plus extra to serve; 100ml dry white wine; 70g mixed olives; salt and pepper, to taste; crusty bread, to serve

Julia Busuttil Nishimura

February 14, 2025

Serve with crusty bread, mashed potato or soft polenta. William Meppem

easyTime:30 mins - 1 hourServes:4-6

With school and work very much back for the year, I like to lean on one-pan dishes that can be put together without much fuss. This chicken recipe is so full of flavour and so simple to make; the juices are incredible with some crusty bread or you can serve it with mashed potato or soft polenta.

I like to use mixed olives to give the dish varying levels of saltiness as you eat, but just one kind is more than fine, too.

Be sure to get chicken with the skin on and bones in; it’ll prove more flavoursome and won’t dry out as it cooks.

Ingredients

8 skin-on, bone-in chicken thighs (chicken chops)
1 tbsp extra virgin olive oil
2 large red capsicums, cut into 5mm strips
6 garlic cloves, peeled and left whole
small handful of oregano, plus extra to serve
100ml dry white wine
70g mixed olives
salt and pepper, to taste
crusty bread, to serve

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional). Season the chicken with salt. Place an oven-safe pan on the stovetop over high heat and add the olive oil. Place the chicken in the pan, skin-side down, and brown on both sides. Remove from the pan and set aside.
Step 2
Reduce the heat to low-medium and add the capsicum. Gently cook for 5-6 minutes or until it begins to soften. Increase the heat to medium-high and add the garlic and oregano. Cook for 1-2 minutes or until fragrant, then pour in the wine, scraping the bottom of the pan. Allow the liquid to come to a simmer, then return the chicken to the pan, skin side up, and nestle the olives around it.
Step 3
Transfer the pan to the preheated oven and cook for 35-40 minutes or until the chicken is cooked through and the capsicum and garlic have collapsed. Season to taste and top with extra oregano. Serve with crusty bread to mop up all the juices.

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