Chicken, Potato and Rosemary Bake

This is a variation on a recipe that I found.  It's the lazy mans version basically.  I just kind of made this one up and its pretty successful if you have a good glass casserole dish with a lid.

2 to 3 Medium Potatoes - quartered
3 to 4 Chicken Boneless Thighs - leave whole
1 Onion (optional) - roughly chopped
1 x 400g can of chopped Tomatoes
1/2 cup of pitted kalamata olives
2 sprigs of fresh rosemary - leaves picked
2 garlic cloves - crushed

Preheat oven to 200c.

In your casserole dish pour in your chopped tomatoes (juice and all), olives, garlic, chopped onion and rosemary leaves.  Mix all together.

Place in your chicken thighs and potatos into the mixtures and carefully stir so potato and chicken have been covered/tossed in the mixture.  Sprinkle with salt and pepper.

Wack on your casserole dish lid and bake in the over for about 45 mins to an hour or until the tatoes are soft and the chicken falls apart with juicie goodness.

I am incredibly lazy and don't even thaw out the chicken sometimes.  If this is the case cook for about an hour and a half.

You can serve as is, or with a side salad or serve over pasta.  I usually have it as is.