POLOKWANE – What’s for Dinner says this decadent Chicken, Olive and Rosemary Bake is one of those easy chicken recipes that are sure to be a hit with the whole family.
If you’re a fan of olives, you will love this dish.
Ingredients
12 skinless chicken thighs, deboned
12 black olives, pitted and sliced in half
1 x KNORR Cook-in-Bag Garlic and Rosemary
Method
Preheat oven to 180C
Place the chicken thighs and olives into the roasting bag
Sprinkle seasoning mix into the bag
Knot the bag loosely to seal
Hold the bag closed and roll gently to coat the chicken evenly
Place the bag onto a baking tray and pierce the top of the bag 3 times with a sharp knife for the steam to escape
Place the baking tray into the centre of the oven and bake for 40 – 45 minutes. Ensure that the grill is off at all times
Cut the bag open and transfer to a serving dish together with any remaining juices in the bag
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
