Chicken with lemon, anchovies and olives

So tasty and so easy to make!

Serves 4 • Preparation: 10 minutes • Cooking time: 50 minutes • Oven temperature: 200°C

• 4 chicken quarters (thighs and drumsticks)* • 125ml butter, softened

• 100g kalamata olives, pitted and coarsely chopped

• 6 anchovies, chopped 1 Preheat the oven. Using a sharp knife, cut three deep incisions in each piece of chicken. Mix the butter with half of the olives, the anchovies, lemon juice and zest, garlic and herbs. Now rub the fragrant butter all over the chicken, into the grooves and under the skin. Arrange the buttered chicken in an ovenproof dish, cover and roast for 30 minutes.

2 Baste the chicken with the pan juices, then bake uncovered for another 20 minutes until goldenbrown all over and cooked through.

3 Cook the gnocchi in salted water according to the • juice and zest of 1 medium-sized lemon • 3 garlic cloves, chopped

• 30ml chopped basil or flat-leaf parsley • 500g gnocchi

• Parmesan shavings, to serve instructions on the packet until they float, then scoop out with a slotted spoon. Mix the gnocchi through the fragrant pan juices as soon as the chicken comes out of the oven; sprinkle the rest of the olives over, check the seasoning and serve with Parmesan shavings and, if desired, extra herbs. * Chicken quarters look impressive when served but if you can’t find any, separate thighs and drumsticks work just as well. Simply reduce the cooking time by 5–10 minutes, depending on the size of the pieces.