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Chicken with Olives & Lemon.

Chicken with Olives & Lemon.

Ingredients

2 tbsp Citizens of Soil extra virgin olive oil
5 shallots, peeled and halved
4 chicken legs, or 6 skin-on chicken thighs
1 lemon, seeds removed and sliced
100g green olives, pitted
180ml white wine
4-6 oregano sprigs

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Greek Extra Virgin Olive Oil

Crispy caramelised chicken, juicy olives, and zesty lemon slices. This is effortless, golden, Mediterranean magic in a pan.

The chicken gets crispy, caramelised skin while the shallots melt into sweet, sticky goodness. Olives and lemon slices nestle in for briny, bright hits, and a splash of white wine makes everything feel a little indulgent without trying. Finish with a drizzle of Citizens of Soil EVOO, and you’ve got a dinner that looks fancy, but barely broke a sweat.

Here's the method:

Heat the oven to 200°C (180°C fan) / Gas 6.
Peel the shallots and cut them in half lengthways.
Season the chicken legs with salt.
Set a large oven-proof pan over a medium heat and pour in the olive oil.
Place the shallots cut-side down in the pan, and let them sizzle until deep golden on one side. Remove and set aside.
Pat the chicken dry with a paper towel and lay in the pan, skin-side down.
Once the skin is golden, flip them over and pour in the white wine.
While that begins to bubble, nestle the shallots, olives, garlic and oregano amongst the chicken.
Top with a few lemon slices and a drizzle of olive oil, then transfer to the oven to roast for 35-40 minutes.

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Greek Extra Virgin Olive Oil

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