Chicken with Lemon & Olives

Time 70 min
Difficulty Easy
Serves 4-6


Tegel Mixed Chicken Portions 2kg
  • 1/4 cup flour
  • 1Kg Tegel Mixed Chicken Portions 2kg
  • 1 red onion, cut into wedges
  • 2 cloves garlic, sliced
  • 1/2 cup dry white wine
  • 1 lemon, cut into wedges
  • 2 cups chicken stock
  • 1/2 cup pitted green olives, halved
  • 2 Tbsp capers
  • 1/4 cup chopped Italian parsley


1. Preheat the oven to 180°C.

2. Place the flour on a plate and season with salt and pepper. Coat the Tegel Mixed Chicken Portions 2kg in the seasoned flour, shaking off any excess. 

3. Heat a dash of olive oil in a large frying pan and brown the chicken over high heat. Remove the chicken and place in a large ovenproof dish.

4. Add the onion and garlic to the pan, adding a little extra oil if necessary and brown over medium heat for 2 to 3 minutes. Add the wine and simmer for a further 2 minutes. Add the onion mixture to the oven dish with the lemon wedges, chicken stock, green olives and capers.

5. Bake uncovered for 1 hour, basting occasionally, until the chicken is very tender. Stir in the Italian parsley.Serve with baked potatoes and seasonal green vegetables.

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