Balsamic Roast Chicken with Olives and Capers
1/3 cup Pinoli pine nuts
4 whole chicken legs
Sal de Añana Provençal herb salt
Freshly ground black pepper
Extra virgin olive oil (EVO)
3 sprigs each rosemary and thyme
2 bay leaves
1/2 cup Losada pitted Gordal olives
1/3 cup raisins
1/4 cup Pons capers, rinsed and drained
1/2 cup dry white wine
2 oranges, finely grated zest and juice
100ml Giusti balsamic vinegar
Preheat the oven to 160°C fan bake. Sprinkle the pine nuts into a small oven pan and roast for 5-8 minutes or until golden brown. Set aside to cool. Increase oven temperature to 180°C fan bake.
Season the chicken all over with herb salt and pepper and arrange in a single layer in a lightly oiled baking dish. Add herbs, olives, raisins, capers and wine to the dish. Add orange zest and juice then pour the balsamic evenly over the chicken.
Roast for 45-50 minutes, or until the chicken tests as cooked, when a skewer is inserted into the thigh and the juices run clear. Serve sprinkled with the roasted pine nuts.