Heat oven to 180C/160C fan/gas 4.
Mix the chicken and garlic with 1 tbsp oil
in a shallow roasting tin, then poke
around a few bay leaves. Sprinkle
½ tsp black pepper and ½ tsp sea salt
over the chicken pieces and roast for
30 mins. After 30 mins, fish out the garlic,
increase the oven temperature to
220C/200C fan/gas 7 and roast the
chicken for 15-20 mins more until golden,
crispy and cooked through.
While the chicken is cooking, pulse the
olives in a food processor to roughly
chop, then scrape into a serving bowl.
Add the flat-leaf parsley, chillies, orange
zest, orange juice, lemon juice, remaining
olive oil and some seasoning. Set aside at
room temperature until ready to serve.
Squeeze the roasted garlic cloves out
of their skins and mash with a fork. About
10 mins before you want to serve, heat
the mash in a pan or microwave – 3 packs
will take about 8-10 mins on High. When
hot, empty into a serving dish, stir in the
mashed garlic and serve with the roast
chicken, olive salsa and some salad
leaves, dressed with the juice of the remaining half lemon.