Baked Chicken with Potatoes, Olives and Capers

, from Issue #61. June, 2016
Photography by Manja Wachsmuth.
Baked Chicken with Potatoes, Olives and Capers

Perfect for a weeknight dinner and special enough for easy weekend entertaining. Serve with warm crusty rolls for mopping up the lovely juices.

Serves: 4–6


12 chicken drumsticks
2 onions, cut into wedges
500 grams small waxy potatoes, halved if large
½ cup each green and black olives
2 tablespoons capers
3 cloves garlic, crushed
2 teaspoons dried tarragon
1 teaspoon each ground cumin and turmeric
½ cup white or red wine
½ cup chicken stock
sea salt and ground pepper


Preheat the oven to 180°C fan bake.

Put the chicken, onion, potatoes and olives in a baking dish large enough to hold everything in a single layer. 

Combine all the remaining ingredients and pour over the chicken, turning everything to combine well.

Season with salt and pepper. 

Bake for 60 minutes, turning everything occasionally and basting with the juices until the chicken is golden and cooked through and the potatoes are tender. Serve with a cooked green vegetable or salad.