Thinly slice the onion and garlic and fry in a little olive oil. Add the kapia pepper cut into strips and pour over the tomatoes. Cook for 15 minutes, then add the olives and spread the mixture in the bottom of a baking dish. Cut the chicken in half, salt it both inside and out, rub it with thyme and lay on the olive and tomato bed. Roast in a hot oven (200°C) for 60-80 minutes.