Buttermilk chicken with olives

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Olives are a wonderful alternative to salt and go perfectly with chicken. Feel free to use ordinary pickled olives if you can’t find dried olives, or you can dry your own halved olives in the oven.

1. Place the chicken and marinade ingredients in a glass or ceramic bowl and mix well. Cover and marinate overnight in the fridge.

2. Preheat the oven to 160°C. Let the chicken reach room temperature. Mix the olives with the chicken and arrange in a single layer in an ovenproof dish with a lid. Cover and roast the chicken for 45 minutes. Remove the lid, increase the temperature to 180°C and roast for another 15–20 minutes or until the chicken is golden-brown and cooked through.

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