Ingredients
- 3/4 cup Green olives (pitted)
- 1.6 kg Whole Chickens
- 4 cloves Garlics (pulled and halved)
- ½ cup Flat-leaf parsleys
- 2 tablespoons Lemon zests (grated)
- 250 gms Cherry tomatoes
- Salt and pepper
- 2 tablespoons Olive oils
Instructions
- Preheat the oven to 200(degree)C (400(degree)F). Soak the olives in cold water for 5 minutes to remove the excess salt. Drain.
- Divide the chicken into 8 pieces or ask your butcher to do so. Place the chicken in a baking dish, skin side up. and put a piece of garlic under each chicken portion. Combine the olives, parsley, lemon zest, tomatoes, pepper, salt and olive oil and spoon over the chicken.
- Bake for 45-55 minutes or until the chicken is golden and cooked through. Place on serving plates and serve drizzled with the pan juices.
Notes
Serves 4.