Chicken Roasted with Lemon, Olives and Saffron

cook 30 mins
  • pinch of saffron threads
  • 4 chicken drumsticks and
  • 4 small chicken thighs, skinned
  • 1 lemon, halved
  • 2 tablespoon clear honey
  • 150 ml (1/4 pint) dry white wine
  • 125 g (4 oz) green olives
  • salt and pepper
  • 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.
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