AuthorKamilCategoryChicken & MeatBy Tonia Buxton. Serve with bulgur wheat and that big Greek salad. Should there be any leftover it is great eaten cold too, with taziki and chunks of Cypriot country bread.
Heat the oven to 180’C / 160’C Fan.
Drizzle a generous layer of olive oil onto the bottom of a roasting dish or oven tray, rub the chicken in the oil and then arrange skin side up.
Scatter in the garlic, broken into cloves, the onion & lemon wedges and wine, swirling the tin to mix well. Sprinkle, to season with sea salt. Cook for 45 minutes.
Add the olives and cook for a further 10-15 minutes or until the chicken skin is crispy and all juices run clear.
Transfer the chicken to a warm platter, place the roasting tin over a low heat and bubble the juices for 5 minutes to reduce and thicken a little. Pour over the chicken and enjoy!
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Ingredients
Directions
Heat the oven to 180’C / 160’C Fan.
Drizzle a generous layer of olive oil onto the bottom of a roasting dish or oven tray, rub the chicken in the oil and then arrange skin side up.
Scatter in the garlic, broken into cloves, the onion & lemon wedges and wine, swirling the tin to mix well. Sprinkle, to season with sea salt. Cook for 45 minutes.
Add the olives and cook for a further 10-15 minutes or until the chicken skin is crispy and all juices run clear.
Transfer the chicken to a warm platter, place the roasting tin over a low heat and bubble the juices for 5 minutes to reduce and thicken a little. Pour over the chicken and enjoy!