-
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.
-
Serve warm.