Harvest Baked Chicken

12:36 am on 29 March 2008


1 organic chickens, cut into large portions (or 4 legs divided into 8 portions)
½ cup black olives
½ cup green olives
3 tablespoons preserved lemon, flesh discarded and rind cut into dice
2 juicy lemons, cut into wedges
½ cup rosemary leaves, stripped from the stalk
Sea salt and freshly ground black pepper
4 tablespoons extra virgin olive oil
2 tablespoons good quality balsamic
1 punnet cherry tomatoes
Chopped parsley to decorate


Pre heat the oven to 200°C. Place the chicken portions in a large roasting dish. Toss with the olives, preserved lemon, lemon wedges, rosemary leaves, salt and pepper, olive oil and balsamic until all are really well mixed.
Place in the oven and roast for 25 minutes, turning occasionally. Add the tomatoes and continue to cook another 20 minutes. Check to ensure the thighs are cooked well. Allow to stand for 10 minutes, and transfer to a large serving platter. Serve immediately, or if transporting to a picnic, place in a covered dish and refrigerate until needed. Serve hot or at room temperature, sprinkled with parsley. Serves 8 -10.

From Afternoons with Jesse Mulligan

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