This is a great dish for parties and barbecues. It is made in one baking dish, looks good when it comes out of the oven, and virtually makes itself. What’s not to like? Admittedly, this was a Nigel Slater dish, but the ingredients have been tweaked slightly so that is a little less lemon fresh and a little more sticky. I serve with a quick homemade coleslaw and the dish is done, or add some small new potatoes to the roasting tin and roast with the chicken. Serves 4
- 2 tablespoons of olive oil
- 2 red onions halved and sliced with the grain so they hold their shape
- 1 tbsp black peppercorns
- 1/2 large lemon (juice only)
- two good squeezes of runny honey
- large dollop grainy mustard
- 2 garlic cloves, crushed
- 8 large chicken thighs, bone in and skin on
- sea salt, to taste
- handful green olives, stones removed, sliced into large slivers
- small handful fresh flatleaf parsley, roughly chop the leaves
- Heat the oven at 200C/400F/Gas 6.
- Put the peppercorns into a pestle and mortar and grind until they are given a rough crushed. Add them into a large bowl along with the olive oil, lemon juice, honey, mustard and garlic and give the whole lot a good mix and let the lot marinate for as long as you can
- Now, the chicken thighs go into a large roasting tin, pour over the lemon and honey mixture from the marinade bowl.
- Sprinkle with sea salt then cook in the hot oven for 45 minutes, skin side up, the turn them halfway through so they get sticky. Sprinkle the olives over for the last ten minutes.
- When the chicken is ready, serve sprinkled with the parsley.