E-A-S-Y lemon and olive chicken (gluten free, dairy free, egg free)


Ok, so here's why I love this recipe. It requires no cooking skill whatsoever, it's suitable for people who can't have gluten, dairy, eggs, soya, sugar and/or nuts, you can scale it up to suit however many you need to feed – and it's tangy and salty and tasty! 
Serve with some seasonal veg and midweek dinner is sorted...

Serves 4

6-8 chicken thighs/drumsticks
1 kg new potatoes, washed
1 jar pitted green olives (these don't need to be fancy, any cheap ones will do)
1 1/2 lemons
handful of fresh thyme
3 tbsp olive oil

Heat the oven to 180C. 
Remove the skin off the chicken, place the chicken portions in a large roasting tin. Add the new potatoes. Add 1tbsp of the brine from the olives, plus the drained olives. 
Add the juice of 1 lemon, the olive oil and half the thyme (leaves/small stalks only). 
Stir everything, so you have an even coating of lemon juice, oil and brine across everything.
Pop it in the oven. After half an hour, stir everything again, squeeze over the juice from the half lemon, turn the heat up to 200C and give it another half an hour. Done!

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