- 6 chicken legs or 12 thighs, or a mixture of both
- 8 unpeeled garlic cloves
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- few bay leaves, plus extra for decorating, if you like
- 200g large, stoned green olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 2 small bunches flat-leaf parsley, finely chopped
- zest 2 oranges, juice 1½ oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 red chillies, deseeded, finely chopped
- 3 tubs ready-made mashed potato from a supermarket, about 450g per pack
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
Heat oven to 180C/160C fan/gas 4. Mix the chicken and garlic with 1 tbsp oil in a shallow roasting tin, then poke around a few bay leaves. Sprinkle ½ tsp black pepper and ½ tsp sea salt over the chicken pieces and roast for 30 mins. After 30 mins, fish out the garlic, increase the oven temperature to 220C/200C fan/gas 7 and roast the chicken for 15-20 mins more until golden, crispy and cooked through.
While the chicken is cooking, pulse the olives in a food processor to roughly chop, then scrape into a serving bowl. Add the flat-leaf parsley, chillies, orange zest, orange juice, lemon juice, remaining olive oil and some seasoning. Set aside at room temperature until ready to serve.
Squeeze the roasted garlic cloves out of their skins and mash with a fork. About 10 mins before you want to serve, heat the mash in a pan or microwave – 3 packs will take about 8-10 mins on High. When hot, empty into a serving dish, stir in the mashed garlic and serve with the roast chicken, olive salsa and some salad leaves, dressed with the juice of the remaining half lemon.