Ingredients
750g baby Spud Lite potatoes
130g chilled marinated, mixed pitted olives in oil
700g jar passata with basil
¼ cup fresh oregano leaves, plus extra to garnish
1kg skinless chicken thigh fillets
100g packet thinly sliced prosciutto, halved lengthways
OPTIONAL SERVING SUGGESTIONS
Crumbled Greek-style feta
Flat-leaf parsley leaves
Lemon wedges
Method
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Preheat oven to 140 degrees C fan-forced (160 degrees C conventional).
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Put potatoes, marinated olives including the oil, passata and oregano in a large, wide, heavy-based ovenproof saucepan. Stir to roughly mix together.
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Wrap each piece of chicken in a piece of prosciutto and sit them on top of potato mixture in a single layer.
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Cover pan with lid and transfer to oven. Cook for 4 hours.
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Remove pan from oven, remove lid and season with salt and pepper to taste. Serve as is garnished with extra oregano and with optional serving suggestions, if using.
