4 Portions. Approximate cost: £14.85 – includes a mini bottle of wine (£2.60) 

Skill level: Extremely easy, 

Total cooking time: 1 hour, (plus time to marinate overnight)  

  • Prep time: 10 minutes, (plus time to marinate overnight) 
  • Cooking time: 50 minutes, 

Equipment used: 1 deep roasting pan, 1 large mixing bowl, 

Original recipe: Ottolenghi’s roasted chicken legs with dates, olives & capers


I’ve been on holiday for the last week (enjoying the sunny climes of Barcelona!) but have returned eager to cook… Today I had a day off work and so feeling a little adventurous decided to make a couple of dishes from the Ottolenghi website.

Having set aside a whole afternoon to create a series of technical and ingredient heavy dishes, I soon realised that this is one of the easiest dishes I have ever cooked –  You simply throw all of the ingredients into a bowl to marinade overnight and then tip this into an oven dish the next day to cook. There’s not much more to it.

To busy myself there, I included 2 vegetable side dishes; both containing carrots and feta. However, if you want to keep this simple, serve with a side salad. 


To prep:

(Original recipe in bold font)

1: Slice the dates into halves or quarters (depending on size)

2: Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date molasses (I typically use honey instead of molasses) along with ¾ teaspoon of salt and a good grind of black pepper. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.


To cook:

Preheat the oven to 180C.

Spread out the chicken legs on a large baking tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.

Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve.



  • 8 chicken legs and / or thighs, skin on, bone in. (£10)
  • 4 garlic cloves, crushed
  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 150g pitted green olives, (£1.50)
  • 2 tbsp capers, plus 2 tbsp of their juices
  • 70g (pitted and quartered lengthways) Medjoul dates – (£2.15 for 200g, 75p worth here)
  • 2 bay leaves
  • 120ml dry white wine (£2.60 for a mini bottle – the rest served with dinner)
  • 1 tbsp date mollasses (I typically use honey)
  • 15g fresh oregano, torn, plus extra for garnish
  • salt & pepper