This recipe uses chicken legs, but works for part, or indeed a whole chicken. It goes well with roasted potatoes.
Something else. This dish was the first to go at the buffet I brought it to. The kids ate it up. I used fresh oregano and boneless thigh pieces. Also, I cooked them covered to retain the maximum pan juices, which I thickened with a little cornstarch and poured the resulting gravy back over. This held nicely overnight and reheated next day just beautifully. - 18 Jul 2008
This was probably the easiest last minute dinner idea I have ever had. I was able to throw it together in under 5 minutes. The only problem I had was with the cooking time which seemed to be a hair too long so I just took it out early. I also mixed the pan juices into some plain white rice and it was absolutely delicious. Overall, this was fast, easy, and good! - 18 Jul 2008
I made this with 4 chicken legs and roasted potatoes, golden beetroot & garlic above it. I was a bit concerned that it still looked pale some 15 minutes from the end, but sorted it by moving it up & the roasts down. Thickened the sauce with a little cornflour. Served simply with garden peas. Very tasty - I will definitely make it again! - 20 Aug 2015