Serves 4 – 6



  • Preheat the oven to 200 degrees C.
  • Place the chicken portions in a large, heavy bottomed roasting dish.Toss with the olives, preserved lemons, rosemary, chorizo, tomatoes, salt, pepper, olive oil and balsamic vinegar until well mixed.
  • Place in the oven and roast for 40-45 minutes until the largest piece of chicken is well cooked.
  • Allow the dish to stand for 10 minutes and then transfer to a large serving platter. Sprinkle with freshly chopped parsley.
  • Serve with rice, cous cous or salad & crusty bread.
  • Serve immediately, or if transporting to a picnic, place in a covered dish and refrigerate until needed.

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