Claudia Roden's Recipe for Chicken Tray Bake with Olives and Boiled Lemon

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

lemons juice of 2

olive oil 6 tbsp

ground turmeric 1½ tsp

ground ginger 1½ tsp

honey 1½ tbsp

dry white wine 250ml

garlic 1 whole head, cloves chopped

chicken thighs 16, bone in, skin on

capers in brine 120g, drained

pitted green olives 200g

unwaxed boiled lemons 1 large or 2 small (see note below) or preserved lemons, cut into pieces, discarding the pips

coriander 25g bunch, leaves chopped

salt and black pepper

Directions at theguardian.com

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