Roast chicken legs with olives, garlic and lemon
Photo by Tam West
- Heat oven to 200C. Prick the skin of each chicken leg and place in a roasting dish.
- Arrange the capsicum, shallots, bay leaves and garlic around the chicken, then pour over the olive oil and the juice of the lemon. Cut the squeezed lemon in half again and tuck into the dish for extra flavour (discard the lemon before eating). Season with salt and pepper and scatter over the capers and olives.
- Place in the oven and roast for 45 minutes until the chicken is golden brown and the vegetables tender.
Make it in advance
Place the chicken, capsicum, shallots, bay leaves, garlic, capers, olives and olive oil in a ziplock bag and place in the fridge overnight. Next day arrange in a roasting dish with the lemon juice and seasoning.