Greek Baked Poultry
1 hr 5 min.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Heat the sunflower oil in a large frying pan over a medium-high heat for 1-2 minutes until hot. Season and sear the chicken legs in batches until golden brown all over. Remove from the pan and quickly saute the fennel in the pan for 1-2 minutes.
Arrange the chicken legs and fennel in a baking dish. Sprinkle the olives on top and bake for 30-40 minutes until the chicken juices run clear when the thickest part of the leg is pierced with a skewer.
Sprinkle with lemon juice and garnish with lemon thyme.