2 tablespoons roughly chopped flat leaf parsley, to garnish
Soak the saffron in 1 tablespoon boiling water. Cut a couple of slashes across the top of each piece of chicken and season with salt and pepper. Spread out the chicken in a large roasting tin or ovenproof dish and squeeze over the lemon halves.
Drizzle over the honey, pour over the saffron threads and soaking water and add the white wine. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes, basting with the juices occasionally. Add the olives and cook for a further 5 minutes until the chicken is cooked.
Sprinkle with parsley and serve with new potatoes and green beans.