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Chicken and Potatoes with Black Tapenade

Course: Main course
Preparation time: 10 minutes
Cooking time: 40 minutes

Instructions

  • 1.   1. Preheat the oven to 350°F (180°C).
  • 2.   2. Remove the skin from the chicken thighs. Brush all the pieces with tapenade and arrange them in a baking dish.
  • 3.   3. Add diced onions, olives, washed and halved potatoes, salt, pepper, a drizzle of olive oil, 1 glass of water, and a few sprigs of rosemary. Cook for about 40 minutes, stirring occasionally.

Ingredients for servings

  • 2 tablespoon of olive tapenade
  • 6 chicken thighs
  • 500 g of potato
  • 4 onions
  • 1 tablespoon of olive oil
  • 1 stalk of rosemary
  • salt (according to taste)
  • pepper (according to taste)

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