ChickenLemonMeatPoultryThyme

Chicken with Lemon and Thyme

Prep Time: 15 mins
Cooking Time: 55 mins
4 people

Used in this recipe

Ingredients

4 whole chicken legs or 8 chicken pieces
2 garlic cloves, finely chopped
Small bunch of fresh thyme
6 tbsp Filippo Berio Classico Olive Oil
1 large lemon, thickly sliced
200ml chicken stock
120ml dry white wine
20 black olives, pitted
Flat leaf parsley, freshly chopped

Method

Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Cut the chicken legs in at the joints and cut away as much visible fat as possible. In a large bowl, mix the Filippo Berio Classico Olive Oil, garlic and about a tablespoon of leaves from the thyme; season well with salt and freshly ground black pepper. Add the chicken pieces and coat well with the mixture. Transfer to a roasting tin.
Place the lemon slices on top and roast for 30 minutes.
Pour the chicken stock and wine over, add olives and continue to roast for a further 20 minutes.
Lift the chicken pieces onto warmed plates, place the roasting tin on the stove and boil rapidly to reduce the juices a little. Pour the juices over the chicken and scatter the chopped parsley on top.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.