Servings:

4

Level of difficulty:

Easy

Ingredients

8 Boned Chicken Thighs
400g Potatoes (cut into small pieces and parboiled)
2 Red Onions - cut into wedges
2 heads of Garlic - Halved
150gm lemon Stuffed olives
2 lemons - Quatered

Marinade
3tbsp Olive oil
2tbsp chopped Tarragon
3tbsp clear Honey
200ml White Wine

Method

Preheat oven to 180c.
Mix the Marinade ingredients together.
Place the Chicken, Potatoes,onions, garlic and Lemons in a large Roasting Tin.
Pour over marinade and season well.
Cover with foil and roast for 60 mins.
Remove the foil and add the olives, roast for a further 30 mins, it may need a lttle more wine depending on how much sauce you require.
Serve with fresh crusty bread.