Chicken with Olives & Lemon.

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.