Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 4 people
Estimated cost per serve is 19.14 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 4 large chicken thighs with skin on
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 lemon, juice only
- 5milliliter olive oil (to drizzle)
- 3 sprigs fresh thyme, stalks removed
- 1 large bulb of fennel, roughly chopped
- 1 handful green olives, pitted
- 1 large glass dry white wine
Method
Step 1 of 3
Season the chicken thighs generously with salt and black pepper. Drizzle over the lemon juice and olive oil, scatter over the thyme leaves, then transfer to a large bowl or plastic bag and leave to marinate for 30 minutes. Preheat the oven to 200°C.
Step 2 of 3
Using a slotted spoon, transfer the chicken to a small roasting tin and add the fennel - they should fit snugly. Season well, then put in the oven for 20 minutes.
Step 3 of 3
Add the olives and wine, being careful that it does not spit. Return the tin to the oven and cook for a further 20 minutes, then turn the oven down to 180°C, cover the tin with foil, and cook for another 20 minutes, so the alcohol evaporates but the chicken remains moist. Check if the chicken is cooked by piercing one of the plumpest thighs with the tip of a sharp knife - if the juices run clear, it’s cooked. Serve with creamy mashed potato.
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