Julie Le Clerc: Roast chicken with stuffed green olives and lemons

Picture / Carolyn Robertson

Serves 4

4 whole chicken legs
1 Tbs olive oil
1/2 tsp cinnamon
1/2 tsp turmeric
sea salt and freshly ground black pepper
1 Tbs liquid honey
1 1/2 cups chicken stock
2 lemons, thinly sliced
3 bay leaves
1 cup stuffed large green olives (I used garlic-stuffed queen olives)

1. Heat oven to 190C. Separate the chicken legs into drumsticks and thighs. Rub the pieces all over with olive oil, then with cinnamon and turmeric and season well with salt and pepper.

2. Place the chicken in an oven pan and drizzle with liquid honey. Arrange the lemon slices over the chicken pieces. Surround the chicken pieces with the chicken stock, bay leaves and olives. Cover with foil and bake for 40 minutes.

3. Remove covering and bake for a further 40 minutes until the chicken is golden brown and cooked through. 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.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.