POLOKWANE – Bakes are a wonderful way to bring all your favourite dishes together.
What’s for Dinner says this decadent Chicken, Olive and Rosemary Bake is one of those easy chicken recipes that are sure to be a hit with the whole family.
Ingredients
- 12 skinless chicken thighs, deboned
- 12 black olives, pitted and sliced in half
- 1 x KNORR Cook-in-Bag Garlic and Rosemary
Method
- Preheat oven to 180C
- Place the chicken thighs and olives into the roasting bag
- Sprinkle seasoning mix into the bag
- Knot the bag loosely to seal
- Hold the bag closed and roll gently to coat the chicken evenly
- Place the bag onto a baking tray and pierce the top of the bag 3 times with a sharp knife for the steam to escape
- Place the baking tray into the centre of the oven and bake for 40 – 45 minutes. Ensure that the grill is off at all times
- Cut the bag open and transfer to a serving dish together with any remaining juices in the bag
- Serve with cous cous and roasted vegetables
