½ cup chicken broth (ideally low-sodium)
¼ cup liquid honey
½ cup fresh lemon juice
2 chickens (about 3 1/2pounds each), cut into pieces
2 tbsp extra virgin olive oil
2 cups pitted olives (black, green or a mix)
Fresh thyme if available, otherwise dried
Salt and pepper to taste
Heat the oven to 450º F.
Rub all the chicken pieces with the olive oil and season with salt and pepper. Then place the chicken pieces skin-side down in one layer into a large roasting tin. Mix the lemon juice, honey and broth in a small jug and pour over the chicken. Sprinkle with thyme and cook in the oven for about 20 minutes.
After 20 minutes, turn over the chicken pieces and continue baking for a further 20 minutes or until the chicken pieces are no longer pink inside. If you want to crisp the skin, place it under the broiler for a few minutes.
Serve with potatoes and a tossed salad.