Serves 4

This dish takes just minutes to prepare and produces a delicious supper and great leftovers for packed lunches. Serve with a side mountain of rocket leaves drizzled in a little extra virgin olive oil and balsamic vinegar.

1kg chicken thighs and/or drumsticks
3 tbsp extra virgin olive oil
A handful of fresh sage leaves (about 30g), chopped 150g pitted Kalamata olives
4 garlic cloves, peeled and crushed with the back of a

knife
1 tsp sea salt
Freshly ground black pepper, to taste

Heat the oven to 200oC.