Roasted Mediterranean Chicken

An easy delicious family favourite.


4 Free-range chicken thighs

1 tbls plain flour

1 capsicum, roasted over heat, skin removed then diced

2 whole ripe tomatoes, cut into wedges

120g Pukara Estate Olives

1 large zucchini, sliced

1 large red onion cut into wedges.

100mL Pukara Estate Premium EVOO

80mL Pukara Estate Red Wine Liqueur vinegar

few sprigs fresh rosemary

200mL free-range Chicken Stock

small handful chopped flat-leaf parsley.


Pre-heat oven to 160C. On a plate place the flour & season well. Roll the chicken thighs in the flour until well coated.

Add a little of the Premium EVOO to a heavy pan and and place over a high heat. Pan-fry chicken until crispy and golden but still uncooked in the centre. Set aside.

In a large roasting dish, place zucchini, onion, tomato, diced capsicum and olives. Cover with Premium EVOO, toss so all is coasted & season well. Place chicken evenly over vegetables, sprinkle with rosemary and pour over warmed stock. Drizzle with liqueur vinegar & cover with foil. Bake for 20 minutes.

Uncover and bake for a further 5-10 minutes until sauce has reduced and chicken & vegetables are golden. Sprinkle with chopped parsley & serve out of the roasting dish.