Lemon and olive baked chicken

Serves: 4
Preparation time: 15 minutes
Cooking time: 1 hour 45 minutes


2 onions, cut into wedges
1 red pepper, cut into thick chunks
1 lemon, cut into chunks
10 whole garlic cloves
100g (3½oz) pitted green olives
2 good sprigs fresh thyme
4 chicken leg portions
2 tbsp oil
150ml (5oz) white wine
2 tbsp runny honey


1 Preheat the oven to 190°C/R5. Place the onion, pepper, garlic, lemon and olives in a roasting tin. Combine well and top with the thyme and chicken and season well. Combine the wine, honey and oil in a little jug and pour over the chicken and vegetables.

2 Roast for 1 hour 45 minutes, turning the chicken every now and then until cooked through and golden. Serve the vegetables, chicken and any pan juices over hot couscous.



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