Chicken with Lemon and Thyme

Ingredients

Method

1. Pre-heat the oven to 200ºC/400ºF or Gas Mark 6.
2. 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.
3. Place the lemon slices on top and roast for 30 minutes.
4. Pour the chicken stock and wine over add olives and continue to roast a further 20 minutes.
5. Lift the chicken pieces onto warmed plates place the roasting tin on the stove and boil rapidly to reduce the juices a little.
6. Pour the juices over the chicken and scatter the chopped parsley on top.