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.


Chicken with lemon and olives

Course Main Course
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2


  • oven safe dish


  • 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


  • 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.

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