by Tonia Buxton
Simply cooked using the best ingredients – I like to make up a huge tray and leave it to cook whilst I spend time with family, friends – and if the talking goes on for too long this dish will happily wait. 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.
- Extra virgin olive oil
- 8 pieces of chicken i.e. 4 thighs, leg joints, breast on the bone
- 1 whole garlic bulb
- 2 red onions, peeled & cut into large wedges
- 1 large lemon, cut into 8 wedges
- 1 glass (200ml) dry white wine
- A big pinch of sea salt
- A handful of Kalamata or Greek green olives
- A small bunch of flat leaf parsley
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!