8 chicken thigh fillets, trimmed of excess fat
1 lemon, cut into wedges
6 small sprigs rosemary
180 g tub pitted marinated kalamata olives
200 g chorizo, sliced
Preheat oven to 180°C (160°C fan-forced). Rinse chicken and pat dry. Place chicken in a single layer on a baking tray along with the lemon wedges and the fresh rosemary sprigs.
- Pour the reserved olive marinade over the chicken. Pop into the oven to cook for 30 minutes, basting with the pan juices after the first 15 minutes.
- Add the olives and chorizo and bake for further 10-15 minutes or until the chicken is cooked through. Serve with salad, rice or pasta (see kitchen notes).