Drizzle generous layer of olive oil onto the bottom of a roasting dish, rub the chicken in the oil and arrange skin side up. Scatter in the new potatoes, garlic cloves, onions, lemon wedges and wine. Swirling the tin to mix well. Season generously with salt and bake in the pre-heated oven for 45 minutes.
At 45 minutes, scatter in the olives and leave for another 10-15 minutes to finish or until the chicken skin is crispy and juices run clear. Serve straight from the roasting tray with the salad leaves (dress with a little splash of olive oil and drizzle of vinegar) and enjoy!
Flexitarian Option
Swap chicken thighs for fish (at fish 15 minutes from the end of cooking) or butternut squash steaks and add at the start for a vegetarian version.
Notes
Swap chicken thighs for fish (at fish 15 minutes from the end of cooking) or butternut squash steaks and add at the start for a vegetarian version.