Harvest baked chicken

Ingredients

1	Chicken, organic, cut into large portions (or 4 legs divided into 8 portions)
½ cup	Black olives
½ cup	Olives, green
3 Tbsp	Preserved lemons, flesh discarded and rind diced
2	Lemons, juicy, cut into wedges
½ cup	Rosemary, leaves stripped from the stalk
4 Tbsp	Extra virgin olive oil
2 Tbsp	Balsamic vinegar, good quality
20	Cherry tomatoes
1 bunch	Parsley, chopped, to decorate

Directions

1. Preheat the oven to 200C.
2. Place the chicken portions in a large roasting dish. Toss with the olives, preserved lemon, lemon wedges, rosemary leaves, sea salt and freshly ground pepper, olive oil and balsamic vinegar until well mixed. Place in the oven and roast for 25 minutes, turning occasionally.
3. Add the tomatoes and cook for another 20 minutes.
4. Check that the thighs are cooked well. Allow to stand for 10 minutes and transfer to a large serving platter.
5. Serve immediately, or if transporting to a picnic, place in a covered dish and refrigerate until needed. Serve hot or at room temperature, sprinkled with parsley.