( SERVES 6 )
This marinated chicken is perfect to cook ahead and freeze for up to three months.
- Combine the olives, garlic, capers, herbs, sugar, olive oil, lemon juice and salt and pepper in a bowl. Add the chicken. Cover and refrigerate overnight.
- Preheat the oven to 180°C.
- Place the chicken, skin side up, in a roasting pan together with the marinade. Cover and bake for 20 minutes. Uncover and continue baking for another 30 minutes or until the chicken is cooked.
- Pour the pan juices into a saucepan, skim off the fat, add the stock and reduce over high heat until a sauce consistency is reached. Place the chicken in an airtight container. Cover with the cooled sauce and olives. Cover and freeze for up to 3 months.
More of Jan's freeze-ahead dinners