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 anchovies
12 caper berries
1 lemon, cut into wedges
3 sprigs rosemary
250 g baby vine tomatoes
A handful of pitted Kalamata olives
Fresh basil leaves
1
Preheat the oven to 180°C.
2
Season chicken with salt and pepper.
3
Heat a large frying pan and brown the chicken pieces in a little Greenleaf olive oil.
4
In a large baking dish, arrange the browned chicken pieces (skin side up) with the onion and garlic.
5
Scatter with anchovies, caper berries, rosemary and top with lemon wedges.
6
Drizzle with a little more Greenleaf olive oil and roast for 35 minutes.
7
Turn heat up to 200°C and add the tomatoes and olives and roast for a further 10 minutes.
8
Serve immediately garnished with fresh basil leaves.
9
Delicious with roasted baby potatoes and dressed baby spinach or serve with freshly baked focaccia.
10
Tuck into the pan juices too!
Ingredients
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 anchovies
12 caper berries
1 lemon, cut into wedges
3 sprigs rosemary
250 g baby vine tomatoes
A handful of pitted Kalamata olives
Fresh basil leaves
