Chicken with Lemon and Thyme

Chicken with Lemon and Thyme

Categories: Poultry

Serves: 4 Preparation time: 15 mins Cooking time: 55 mins



  • 4 whole chicken legs or 8 chicken pieces
  • 2 garlic cloves, finely chopped
  • Small bunch of fresh thyme
  • 6 tbsp Filippo Berio Classico Olive Oil
  • 1 large lemon, thickly sliced
  • 200ml chicken stock
  • 120ml dry white wine
  • 20 black olives, pitted
  • Flat leaf parsley, freshly chopped


  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  2. Cut the chicken legs in at the joints and cut away as much visible fat as possible. In a large bowl, mix the Filippo Berio Classico Olive Oil, garlic and about a tablespoon of leaves from the thyme; season well with salt and freshly ground black pepper. Add the chicken pieces and coat well with the mixture. Transfer to a roasting tin.
  3. Place the lemon slices on top and roast for 30 minutes.
  4. Pour the chicken stock and wine over, add olives and continue to roast for a further 20 minutes.
  5. Lift the chicken pieces onto warmed plates, place the roasting tin on the stove and boil rapidly to reduce the juices a little. Pour the juices over the chicken and scatter the chopped parsley on top.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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