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.
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