Ingredients

1 tbs olive oil

6 small (about 600g) chicken drumsticks

6 (about 1.5kg) chicken thigh cutlets

1kg chat (small coliban) potatoes, halved

2 ripe tomatoes, finely chopped

95g (1/2 cup) kalamata olives

2 garlic cloves, peeled, thinly sliced

2 sprigs fresh rosemary, leaves picked

125ml (1/2 cup) dry white wine

Sea salt flakes

Freshly ground black pepper

Method

1.    Preheat oven to 200°C. Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.

2.    Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.

3.    Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.