Preheat the oven to 180°C conventional (160°C fan-forced).
Lay out the chicken pieces (skin side up) and pat dry with paper towel to absorb the moisture. Sprinkle over 1 tablespoon of the italian herbs.
1.5 kg chicken thighs, 2 tbsp italian herbs
Heat an ovenproof saucepan or casserole dish over medium heat. Add the olive oil and fry the chicken thighs (skin side down first) in batches, for 3 minutes each side, or until golden. Remove and set aside.
1.5 kg chicken thighs, 2 tbsp extra virgin olive oil
In the same pan, add a little more olive oil. Add the onion and cook for 3 minutes. Add the garlic and cook for 2 minutes. Add the eggplant and zucchini and stir for 4 minutes. Add the remaining italian herbs, canned tomatoes and red pepper strips. Combine well. Place the chicken pieces on top of the tomato mix (skin side up). Cover and bake in the oven for 1.5 hours. You can remove the lid for the last 10–15 minutes and turn the oven up to result in crispy skin on the chicken.
1.5 kg chicken thighs, 2 tbsp extra virgin olive oil, 2 tbsp italian herbs, 1 brown onion, 3 cloves garlic, 1 eggplant, 1 zucchini, 400 g canned diced tomatoes, 310 g jarred roasted red pepper strips
Remove from the oven, add the green olives and stir through. Season well and scatter over the basil leaves if desired.
230 g sicilian green olives, 0.5 cup basil leaves