Chicken and Olive Oven Bake

This baked chicken ticks all the boxes - unbelievably moist (as it's cooked in stock) with a special appearance by roasted lemon andMediterranean Delicacies' Green Olives, ended off with a dash of cream - it's a special dish which your guests will think you spent hours preparing : when, in truth, you arranged it in a dish, placed it in the oven - and brought it to the table. It's so easy, in fact, you'll see that most of the ingredients are measured in handfuls. If that isn't a sign of a throw-together-dish, I'm not quite sure what is.

Method: Preheat your oven to 200 degrees C. Place the chicken pieces, skin side up, in an even layer in an ovenproof dish (I'm obsessed with my Le Creuset Buffet Casserole). Place the lemon wedges around the chicken pieces, along with the cherry tomatoes and green olives. Pour the chicken stock in between the chicken pieces - avoiding getting the skin wet. Add stock until it just covers most of the chicken meat - you may need to add more stock, or not use all 400ml, depending on the size of your chicken pieces and oven dish. Top with the thyme and lemon salt, and place in the oven. Roast for approximately 25 -35 minutes - until the chicken is cooked and the skin is crisped. Pour the cream in between the chicken pieces, shake the pan gently, and serve.