Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
- 800 g chicken drums skin on, bone in
- 400 g cherry tomatoes
- 30 g capers rinsed, dried
- 45 ml olive oil
- 16 black olives
Heat oven to 220C.
Toss the tomatoes, capers, and olives with 30 ml olive oil in a large bowl.
Season chicken to taste.
Heat remaining olive oil in a skillet.
Cook the chicken for 4 minutes or until golden.
Transfer the chicken onto baking sheet and add vegetables.
Roast for 15-18 minutes.