Sticky Chicken with Coleslaw and Olives

Sticky Chicken with Olives

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

Preparation method

  1. Heat the oven at 200C/400F/Gas 6.
  2. 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
  3. Now, the chicken thighs go into a large roasting tin, pour over the lemon and honey mixture from the marinade bowl.
  4. 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.
  5. When the chicken is ready, serve sprinkled with the parsley.


About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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3 Responses to Sticky Chicken with Coleslaw and Olives

  1. Pingback: Chicken Chorizo and Potatoes | Cooking At Zero Degrees

  2. Olaf Haase says:

    Excellent, stuff. I know what’s for dinner tomorrow. Thanks for sharing this and thanks for your “like” at my blog morethanbratwurst. Good idea with the conversion table, by the way. Can I copy that? 🙂


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