Roast chicken with stuffed green olives and lemons

NZ Herald 25/5/2005

Julie Le Clerc

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Serves 4

4	Chicken legs, whole
1 tbsp	Olive oil
½ tsp	Cinnamon
½ tsp	Turmeric
1 to taste	Salt & freshly ground pepper
1 tbsp	Liquid honey
1½ cups	Chicken stock
2	Lemons, thinly sliced
3	Bay leaves
1 cup	Stuffed green olives, garlic-stuffed queen olives are recommended

Heat oven to 190 degC. Separate the chicken legs into drumsticks and thighs.
Rub the pieces all over with olive oil, then with cinnamon and turmeric and season well with salt and pepper.
Place the chicken in an oven pan and drizzle with liquid honey. Arrange the lemon slices over the chicken pieces.
Surround the chicken pieces with the chicken stock, bay leaves and olives. Cover with foil and bake for 40 minutes.
Remove covering and bake for a further 40 minutes until the chicken is golden brown and cooked through.
Test by putting a sharp knife into the thickest part of the thigh to the bone - if the juices run clear, then the chicken is cooked.