Sit down to feast the whole family will enjoy
Roast chicken with olives, garlic and lemon
4 chicken legs
1 yellow capsicum
4 cloves garlic
6 tbsp olive oil
½ lemon to taste
salt & freshly ground pepper
2 tbsp capers
¼ cup olives
3 bay leaves
Preheat the oven to 200C. Prick the skin of each chicken leg and place in a roasting pan.
Arrange the capsicum, deseeded and cut into quarters, peeled shallots and peeled garlic around the chicken, then pour over the olive oil and lemon juice.
Season with sea salt and freshly ground black pepper and scatter over the capers, green olives and bay leaves.
Place in the oven and roast for 45 minutes until the chicken is golden brown and the vegetables tender.
Dusky Sounds Chardonnay 2011, Gisborne.