Ingredients :
- 4 whole chicken legs or 8 chicken pieces
- 2 garlic cloves, finely chopped
- Small bunch of fresh thyme
- 6 tbsp Filippo Berio Olive Oil
- 1 large lemon, thickly sliced
- 200ml chicken stock
- 120ml dry white wine
- 20 black olives, pitted Flat leaf parsley, freshly chopped
Instructions :
1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
2. Cut the chicken legs in at the joints and cut away as much visible fat as possible. In a large bowl, mix
the oil, garlic, about a tablespoon of leaves from the thyme, season well with salt and freshly ground
black pepper. Add the chicken pieces and coat well with the mixture. Transfer to a roasting tin.
3. Place the lemon slices on top and roast for 30 minutes.
4. Pour the chicken stock and wine over, add olives and continue to roast for a further 20 minutes.
5. Lift the chicken pieces onto warmed plates, place the roasting tin on the stove and boil rapidly to
reduce the juices a little. Pour the juices over the chicken and scatter the chopped parsley on top.
