Chicken with Lemon and Thyme

Makes: 6
Preparation time: 10 minutes
Cook time: 55 minutes


  • 4 whole chicken legs or 8 chicken pieces
  • 2 garlic cloves, finely chopped
  • Small bunch of fresh thyme
  • 6 tbsp Filippo Berio Olive Oil
  • 1 large lemon, thickly sliced
  • 200ml (7fl oz) chicken stock
  • 120ml (4fl oz) dry white wine
  • 20 black olives, stoned
  • Flat leaved parsley, freshly chopped


Pre-heat the oven to 200ºC/400ºF or 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 oil garlic 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 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.


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