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Mediterranean chicken

Name: Mediterranean chicken
Yield: 6
Ingredients: ½ cup Pitted black olives (Main); 2 Garlic cloves, crushed; 2 Tbsp Capers, rinsed; 1 tsp Dried basil; 1 Bay leaf; 2 tsp Fresh rosemary; 2 tsp Sugar; ¼ cup Olive oil; ¼ cup Lemon juice; 6 small Chicken legs, whole, (thigh and drum) (Main); 1 cup Chicken stock

for 6 people

Jan Bilton

Food writer and cookbook author.

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This marinated chicken is perfect to cook ahead and freeze for up to three months.

½ cup	Pitted black olives (Main)
2	Garlic cloves, crushed
2 Tbsp	Capers, rinsed
1 tsp	Dried basil
1	Bay leaf
2 tsp	Fresh rosemary
2 tsp	Sugar
¼ cup	Olive oil
¼ cup	Lemon juice
6 small	Chicken legs, whole, (thigh and drum) (Main)
1 cup	Chicken stock

Combine the olives, garlic, capers, herbs, sugar, olive oil, lemon juice and salt and pepper in a bowl. Add the chicken. Cover and refrigerate overnight.
Preheat the oven to 180°C.
Place the chicken, skin side up, in a roasting pan together with the marinade. Cover and bake for 20 minutes. Uncover and continue baking for another 30 minutes or until the chicken is cooked.
Pour the pan juices into a saucepan, skim off the fat, add the stock and reduce over high heat until a sauce consistency is reached. Place the chicken in an airtight container. Cover with the cooled sauce and olives. Cover and freeze for up to 3 months.