4 chicken drumsticks
4 chicken thighs
Freshly ground salt and pepper
Greenleaf Extra Virgin Olive Oil
1 onion, peeled and cut into wedges
1 small garlic bulb, halved to expose cloves
12 caper berries
1 lemon, cut into wedges
3 sprigs rosemary
250 g baby vine tomatoes
a handful of pitted Calamata olives
Fresh basil leaves
Preheat the oven to 180°C.
Season chicken with salt and pepper.
Heat a large frying pan and brown the chicken pieces in a little Greenleaf olive oil.
In a large baking dish, arrange the browned chicken pieces (skin side up) with the onion and garlic.
Scatter with anchovies, caper berries, rosemary and top with lemon wedges.
Drizzle with a little more Greenleaf olive oil and roast for 35 minutes.
Turn heat up to 200°C and add the tomatoes and olives and roast for a further 10 minutes.
Serve immediately garnished with fresh basil leaves.
Delicious with roasted baby potatoes and dressed baby spinach or serve with freshly baked focaccia. Tuck into the pan juices too!