• 4
  • 10
    Min Prep
  • 25
    Min Cooking
Chicken Thighs Fresh


  • 2 x 500g trays (8) Steggles Fresh Chicken Thighs
  • 8 slices streaky bacon
  • 400g punnet tomato medley, large ones halved
  • 250g punnet baby roma tomatoes
  • 1 red onion, cut into wedges
  • ¼ cup pitted kalamata olives, sliced
  • 1 tablespoon olive oil
  • Baby basil leaves, to serve



  1. Preheat the oven to 200°C/180°C fan.
  2. Wrap a piece of bacon around each chicken thigh fillet. Secure with a toothpick if needed.
  3. Heat a large non-stick frying pan over medium-high heat. Cook chicken, seam-side down, for 2 minutes. Turn and cook for a further 2 minutes or until browned.
  4. Combine tomatoes, onion and olives in a baking dish. Drizzle with olive oil.
  5. Arrange chicken over tomato mixture in dish, season with salt and pepper and bake for 20 minutes or until chicken is cooked through.
  6. Serve topped with baby basil leaves.

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