2 fat garlic cloves, crushed
1 unwaxed lemon
1 onion, sliced
handful fresh flat-leaf parsley
500g/1lb 2oz potatoes, halved then cut into 5cm/2in chunks
400ml/14fl oz good quality chicken stock (or a mix of white wine and stock)
2 tsp clear honey
85g/3oz stone-in green olives in extra virgin olive oil (drained weight)
1 tbsp vegetable oil
Greek-style yogurt, to serve
4 whole chicken legs, each slashed four times on the skin side