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Home > Recipes > Roast chicken with stuffed green olives and lemons

Roast chicken with stuffed green olives and lemons
( SERVES 4 )

Julie Le Clerc

Publication: NZ Herald

NZ Herald

Ratings: No ratings yet

Roast chicken with stuffed green olives and lemons

Photo by Carolyn Robertson

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Ingredients

1 Tbsp Olive oil
4 Chicken legs, whole
½ tsp Cinnamon
½ tsp Turmeric
1 Tbsp Liquid honey
1½ cups Chicken stock
2 Lemons, thinly sliced
3 Bay leaves
1 cup Stuffed green olives, I used garlic-stuffed queen olives

Directions

  1. Heat oven to 190C. Separate the chicken legs into drumsticks and thighs.
  2. Rub the pieces all over with olive oil, then with cinnamon and turmeric and season well with salt and pepper.
  3. Place the chicken in an oven pan and drizzle with liquid honey. Arrange the lemon slices over the chicken pieces.
  4. Surround the chicken pieces with the chicken stock, bay leaves and olives. Cover with foil and bake for 40 minutes.
  5. Remove covering and bake for a further 40 minutes until the chicken is golden brown and cooked through.
  6. Test by putting a sharp knife into the thickest part of the thigh to the bone - if the juices run clear, then the chicken is cooked.
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http://www.bite.co.nz/recipe/680/Roast-chicken-with-stuffed-green-olives-and-lemons/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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