Tonia Buxton Chicken with lemon and olives


Chicken with lemon and olives • Kotopoullo me elise kai lemoni

Simply cooked, using the best ingredients…I like to make up a huge tray of this chicken and leave it in the oven whilst I spend time with family, friends…and if the talking goes on for too long this dish will happily wait. Serve with pourgouri and salad . Should there be any leftover it is great eaten cold too, with taziki and chunks of country bread.

Serves 4
olive oil
8 pieces of chicken, thighs,
leg joints, breast on the bone
1 whole garlic bulb
2 red onions, peeled, root intact,
cut into large wedges
1 large lemon, cut into wedges
1 glass (200ml) of dry white
a big pinch of sea salt
a handful of Kalamata or Greek
green olives
a small bunch of flat leaf parsley

Pre heat the oven to 180°C/Gas 4
Drizzle a generous layer of olive oil onto the bottom of a roasting dish or oven tray, rub the chicken in the oil and then arrange skin side up. Scatter in the garlic, broken into cloves, the onion, lemon wedges and wine, swirling the tin to mix well. Sprinkle with sea salt to season. Now pop in the oven for 35 minutes.
Add the olives and cook for a further 15 minutes or until the chicken skin is crispy and all juices run clear.
Using a fish slice, transfer the chicken and all the yummy bits to a warm platter. Sit the roasting tin over a low heat and bubble the juices for 5 minutes or so to reduce and thicken a little. Pour over the chicken and enjoy!


For more information on Tonia Buxton and her new book Eat Greek for a Week visit her website:

More of Tonia’s delicious recipes here

Photo: Vanessa Courtier
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