Chicken with garlic and lemons

This simple, but delicious, dish from Greece, makes a lovely lunchtime meal.  Serve with a green salad and crusty bread.

Preparation Time: 10 Mins

Cooking Time: 1 Hr

Total Time: 70 Mins

Ingredients

For 4 servings…

6 tbs               Olive oil    

8                    Chicken thighs  - bones in, skin on         

1 head             Garlic  - broken into individual cloves      

2                    Onions  - red, cut into wedges  

2                    Lemons  - cut into wedges      

250 ml             Wine  - dry white     

                      Salt          

150 gms          Olives  - green        

To garnish

  Parsley          

Method

Pre-heat an oven to 180°C.

Drizzle a layer of olive oil onto the bottom of a roasting dish, rub the chicken in the oil and then arrange skin side up.  Scatter the garlic, onion and lemon wedges in around the chicken.  Pour on the wine - swirling the tin to mix.  Season with salt.

Cook for 45 minutes, then add the olives and cook for a further 10 minutes or until the chicken skin is crispy and the juices run clear.

Transfer the chicken to a warm platter, place the roasting tin over a low heat and simmer the juices for 5 minutes to reduce a little.  Pour over the chicken, garnish with plenty of fresh parsley.  Serve.

Wine recommendations

Red, white or rosé wines go with this dish – but keep them light.

Conventional

     Pinot Gris

Interesting

     Côtes de Gascogne blanc, rosé or rouge

     Provence rosé

     Reuilly blanc or rouge

Adventurous

     Manzanilla Sherry