Ingredients
For the tray bake:1 whole chicken jointed into 8 pieces (thigh, breast, leg, wing)
200g chickpeas, drained
150g vine cherry tomatoes
175ml white wine
1 pint chicken stock
2 lemons, thinly sliced
2 bay leaves
2 tbsp green olives
2 tbsp olive oil
1 tsp Salt & Peppery Simple Seasoning
For the herb stuffing:
12 garlic cloves, thinly sliced
2 tbsp each of dill, parsley and coriander, finely chopped
To serve:
Rice or potatoes
Instructions
Tease a small corner of the skin from the chicken and gently stuff in the garlic and herbs. Try to avoid tearing the skin.
Place all the ingredients in a large tray bake and add the chicken on top. Drizzle with oil then pour over the braising wine and chicken stock. Cook in a preheated oven at 180˚C for 35-40 minutes until the skin is crispy and the juices from the chicken run clear. Season with extra Salt & Peppery Simple Seasoning and serve with wild rice or new potatoes.
