Mediterranean chicken

Name: Mediterranean chicken
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 6 large chicken portions about 2 kg (41⁄2lb); 4tbsp olive oil; Sea salt; 2 level tsp roughly crushed white or black peppercorns; 175 g (6oz) pitted black olives, such as Kalamata; 6 garlic cloves; 225 g (8oz) shallots; 4 bay leaves; 6 large thyme sprigs; 300 mL (1⁄2 pint) red wine; Thyme and oregano sprigs to garnish

Bring sunshine to your dinner party table with this easy Mediterranean chicken recipe.

By The GH Kitchen TeamPublished: 13 July 1999

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Food, Cuisine, Tableware, Ingredient, Drink, Alcoholic beverage, Meat, Dishware, Dish, Serveware,

Preparation Notes: plus 6hr marinating

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Yields:

Prep Time:

15 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 25 mins

Ingredients

6 large chicken portions about 2 kg (41⁄2lb)
4tbsp olive oil
Sea salt
2 level tsp roughly crushed white or black peppercorns
175 g (6oz) pitted black olives, such as Kalamata
6 garlic cloves
225 g (8oz) shallots
4 bay leaves
6 large thyme sprigs
300 ml (1⁄2 pint) red wine
Thyme and oregano sprigs to garnish

Directions

1. Step 1
  Skewer the chicken joints and put them in a large enamelled roasting tin. Spoon the oil over and sprinkle with the salt and crushed peppercorns.
2. Step 2
  Scatter the olives, garlic cloves and roughly chopped shallots on top of the chicken, then tuck in the bay leaves and thyme. Pour the red wine over and leave to marinate for 5-6hr or overnight.
3. Step 3
  Drain off the red wine and keep to one side. Bake the chicken at 220°C (425°F) mark 7 for 1hr or until cooked through to the centre. Move the joints around in the roasting tin halfway through the cooking time so they cook evenly.
4. Step 4
  Place the reserved wine in a large pan, add the juices from the cooked chicken and bring to the boil; bubble for 5min or until syrupy. Remove the bay leaves and thyme sprigs from the roasting tin. Put the chicken on a large serving plate with the olives, garlic and shallots. Spoon the syrupy wine on top and garnish with thyme and oregano.
5. Step 5
  Prepare ahead. Up to two days in advance, complete the recipe to the end of step 2. Cover and chill the marinated chicken. To serve: Take the chicken out of the fridge 30min before cooking. Complete the recipe.
  
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Freeze ahead

Complete the recipe but don't garnish. Cool, then place in a freezerproof container and freeze. To serve; Thaw overnight at cool room temperature, place in an ovenproof dish and heat through at 190°C (375°F) mark 5 for 50-60min or until hot to the centre. Complete the recipe.

Per Serving:

Calories: 784

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time