Citrus and olive chicken on wild rocket

Recipe from: 5/1/2002 12:00:00 AM

Ingredients 15
Servings 1
Minutes 30 minutes


Serving Change
  • 8
    bone-in chicken pieces, skin removed and breasts cut in half
  • 20
    Calamata-style olives
  • thinly sliced peel of a large lemon and an orange for garnish
  • Stuffing
  • 4
    fat cloves garlic, crushed
  • 250
    mixed Italian parsley and chives, chopped
  • salt and milled pepper
  • 10
    olive oil
  • Sauce
  • juice of 1 lemon and 1 orange
  • 1/2 cup chicken stock
  • 1/2 cup white wine
  • 1/4 cup olive oil
  • 5
  • salt and milled pepper


30 minutes

Make shallow slits in each chicken piece.
Depip the olives and set aside.
Mix the stuffing ingredients together to make a chunky paste.
Push the stuffing into each slit, and rub excess over the chicken pieces.
Mix sauce ingredients together and pour into a roasting pan.
Add chicken pieces (don't do this the other way around or you'll wash off the green bits.
Roast in a 200 °C preheated oven for 20 minutes.
Add olives and roast for a further 10-15 minutes.
Serve sprinkled with thinly sliced lemon and orange peel on a bed of fresh rocket - the heat of the chicken and the pan juices will wilt the rocket - with wholewheat couscous or garlic and olive oil mash.


Read more on: poultry  |  roast


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