This simple summery bake is an easy dinner that combines the natural affinity of basil and capsicum with succulent roast chicken.
2 tbsp olive oil
6 chicken thigh cutlets, bone in
salt and pepper, to season
2 red onions, peeled and cut into wedges
4 cloves garlic, peeled and lightly crushed
1 red capsicum, cut into thick slices
1 yellow capsicum, cut into thick slices
6 anchovies, chopped (optional)
½ cup chicken stock
a pinch of sugar
1 cup loosely packed basil leaves, torn
a splash of balsamic vinegar (optional)
1. Heat your oven to 200C. Take a large baking dish or frying pan that can be placed on a stovetop as well as into the oven (cast iron is perfect) and heat over high heat. Add the olive oil, season the chicken thigh cutlets with salt and pepper and fry, skin side down, until golden brown.
2. Turn the chicken and add the onions, garlic and capsicum around the chicken pieces. Scatter with the anchovies (if using) and pour over the stock. Season very well with salt, pepper and a good pinch of sugar and transfer to the oven for 30 to 35 minutes, until the chicken is just cooked though.
3. Scatter with the torn basil leaves and serve immediately, with a splash of balsamic vinegar on top if you like.