Super-easy tomato chicken bake

Looking for a dinner that sticks within your weekly budget but doesn’t skimp on flavour? Then give this delicious one-pot chicken dish a go! Not only does it have mouthwatering Italian-inspired flavours, but it is super easy and quick to whip up. With just 10 quick minutes of preparation time, you can pop this dish in the oven to cook before serving it up to a crowd of hungry people. You can serve it with a side of pasta or rice, depending on what your tastebuds are feeling at the time; however, this dish is so powerfully tasty, you can enjoy it on it’s own if you run out of time!

Ingredients

• 2 teaspoons olive oil
• 4 (1kg) chicken thigh cutlets, trimmed
• 4 green onions, trimmed, cut into 5cm lengths
• 1 medium red capsicum, thickly sliced
• 1 medium green capsicum, thickly sliced
• 1 tablespoon drained baby capers
• 1/3 cup pitted Kalamata olives
• 2 tablespoons chopped fresh oregano leaves
• 400g can peeled Italian tomatoes
• 690g jar traditional pasta sauce

Method

1. Preheat oven to 180C. Heat oil in large, flameproof baking dish over medium-high heat. Add chicken. Cook, turning, for 6 to 8 minutes or until browned. Remove from heat. Transfer chicken to a plate. Drain excess fat from dish. Return dish to heat.
2. Add chicken, onion, capsicum, capers, olives, oregano and tomatoes to dish. Pour over pasta sauce. Season with pepper. Transfer dish to oven. Bake for 50 minutes or until chicken is cooked through, turning halfway during cooking. Serve hot.