Ingredients

8 chicken thighs

2 medium onions, cut into wedges

6 cloves garlic, whole

zest of 1 lemon, finely grated

16 pitted green olives

olive oil

200ml white wine

3 tbsp roughly chopped parsley

Method

Trim off any excess fat from the chicken thighs, brush with oil and season.

Put the onions, garlic, lemon zest and white wine into a large casserole dish and place the chicken on top.

Cook in a preheated oven at 190 degrees for 40-45 minutes.

Now baste the chicken with the juices and add the olives.

Cook for another 10 minutes or so until the chicken is golden brown and cooked through.

Serve with spiced rice.

Cooks Comments and Tips

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