Allergy Mums / Support for families with allergies

publication date: Oct 7, 2013

Roasted Chicken with Lemon and Olives

We first had this dish on a Sunday evening- Julian and Henrietta cooked it for us. That's our family night. With teenagers having such busy social lives we found that setting that one meal a week was a good idea. It's not like we're the Waltons, nor is the conversation on the evening a testamate to intellectual achievements. But we are together. We are eating. It is family.

6 chicken pieces

3 tbs Olive oil

8 garlic cloves, unpeeled

12 shallots, peeled

3 small lemons, halved

5g Thyme (we don't use)

5g Rosemary

200 ml white wine

100 ml water

30 black or green olives (the recipe says unpitted but this makes it seriously irritating to eat so I go for pitted)

2tbs balsamic vinegar

Preheat the oven to 180° C

Season the chicken and make 3 or 4 slashes in the skin

Brown the chicken a few pieces at a time in 1 tbs of olive oil

Transfer the browned chicken to an oiled roasting pan and add the garlice cloves, shallots lemons and half the thyme and rosemary.

Drizzle the remaining 2 tbs of olive oil over the chicken.

Pour in the white wine and 100 ml of water

Roast for 40 minutes until the chicken is cooked and the shallots and garlic are soft

Add the olives for the last 10 minutes (so after 30 minutes)

When serving you can throw a few rosemary/thyme sprigs over top along with tipping the pan juices over it.




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