Chicken with lemon and olives (receipe)

Mainly insprired by the mediterranean ways of cooking chicken, I quickly made this very tasty and full-on flavoured chicken the other day. The lemon and olives bring out the best in chicken – there is no need to add much more.

I served this with a warm lentil and beetroot salad as a side, which ended up being enough for two lunches a couple of days later.

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Chicken with lemon and olives

Course Main Course

Cuisine Mediterranean

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 2

Equipment

• oven safe dish

Ingredients

• 2 chicken legs
• 1 bio lemon
• 10 black olives without the stones
• 1 large garlic clove cut into small slices
• 2 table spoons parsley flat parsley, finely cut
• 1 large sip white wine
• drizzle olive oil
• salt and pepper

Instructions

• Wash the chicken legs and make some small cuts regularly on all sides. Insert a finely cut slice of garlic into each of the cuts.
• Cut the lemon into slices and distribute evenly over the chicken legs. Add the stoneless olives.
• Add the salt and pepper as well as the white wine and olive oil. Before putting the dish into the oven, cover with the finely chopped parsley.
• Bake at 180 degrees until the chicken is tender and easily comes off the bone - roughly 40-60 minutes (depending on the size of the chicken leg).
  
• I served the chicken with a warm lentil and beetroot salad.