- ½ bunch fresh oregano
- 1½ tablespoons olive oil
- 6 chicken thigh cutlets, skin on
- 4 roma tomatoes, halved
- 4 garlic cloves, peeled
- ½ cup pitted Sicilian olives
- 125g tub large bocconcini, torn
Preheat oven to 200°C/180°C fan-forced.
Finely chop half the oregano. Break remaining oregano into small sprigs. Heat 2 teaspoons oil in a non-stick frying pan over medium-high heat. Add chicken. Cook 3 to 4 minutes each side or until golden. Transfer chicken to a baking dish. Drizzle with remaining oil and sprinkle with chopped oregano. Season with salt and pepper. Bake 20 minutes.
Arrange tomatoes and garlic around chicken. Spoon pan juices over. Bake for a further 20 minutes or until chicken is cooked through and tomato is just starting to soften. Sprinkle with olives. Bake for a further 5 minutes or until heated through. Sprinkle with bocconcini and remaining oregano. Serve.