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.