Chicken with Lemon and Olives
Ingredients
Olive Oil
8 pieces of chicken i.e. 4 thighs, leg joints, breast on the bone
1 whole garlic bulb
2 red onions, peeled & cut into large wedges
1 large lemon, cut into 8 wedges
1 glass (200ml) dry white wine
A big pinch of sea salt
A handful of Kalamata or Greek green olives
A small bunch of flat leaf parsley
Method
Heat the oven to 180’C/160’C Fan.
Drizzle a generous layer of olive oil onto the bottom of a roasting dish or oven tray, rub the chicken in the oil and then arrange skin side up.
Scatter in the garlic, broken into cloves, the onion & lemon wedges and wine, swirling the tin to mix well. Sprinkle, to season with sea salt. Cook for 45 minutes.
Add the olives and cook for a further 10-15 minutes or until the chicken skin is crispy and all juices run clear.
Transfer the chicken to a warm platter, place the roasting tin over a low heat and bubble the juices for 5 minutes to reduce and thicken a little. Pour over the chicken.
Rating ***