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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.