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Serves 4-6

Free of: All top allergens and gluten-free

Chef’s Note: This easy, Mediterranean-style chicken dish transports well for a picnic lunch or patio dinner at a friend’s place.

Ingredients

• 1 whole chicken, cut into 8 pieces
• Zest and juice of 2 lemons
• 2 cloves garlic, minced
• 1 cup (250 mL) black olives, pitted
• 1 tbsp (15 mL) paprika
• 1 tsp (5 mL) cumin
• 2 tbsp (30 mL) olive oil
• Salt and pepper

Method

1. Heat oven to 375° F.
2. In a large bowl, combine chicken with all other ingredients. Mix well.
3. Place mixture into a baking dish. Roast 20-25 minutes or until chicken is cooked.
4. Serve hot or allow to cool and serve at room temperature.

Not in the mood for chicken? Try this tasty recipe: Arugula & Watercress Salad ^[2]

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here ^[3].

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