Pre-heat the oven to 200°C.
Arrange the chicken legs in a glass roasting dish. Tuck the orange, rosemary and olives in and around the chicken. Drizzle with the olive oil and honey.
Season well and roast for 45-60 minutes until the juice runs clear when a thigh is pierced at its thickest part. Remove and allow to sit for a few minutes before serving.
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