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Lemon chicken with green olives and preserved lemon slices
Serves 4 Starters and mains
Ingredients
- 8 chicken thighs, skin on
- 3tbsp extra virgin olive oil
- 3tbsp clear heather honey
- 5 garlic cloves, finely grated
- 5 oregano sprigs, leaves finely chopped
- 4 preserved lemon quarters, skin only, finely chopped
- 180g green olives, sliced off the stone
- 1 lemon, thinly sliced
Method
Follow our recipe to make preserved lemons here.
Preheat the oven to 200C/180C Fan/Gas 7. Put the chicken in a shallow roasting tin. Season generously with sea salt flakes and freshly ground black pepper.
Mix the oil, honey, garlic and oregano together, pour over the chicken and coat the pieces. Turn each piece skin-side up. Scatter with the olives and slices of fresh lemon and roast for 40-60 minutes, basting every 10 minutes or so. Check the chicken is cooked right through before removing, then leave to stand for 5 minutes before serving.
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