roast chicken with olives, tomatoes & potatoes
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Author:
Cassandra Morris for Fig and Salt
Ingredients
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1 whole organic chicken, cut into 6 pieces
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1 whole head of garlic, cut in half (leave skin attached)
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2 red onions, cut into wedges
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1 lemon, halved
- 10 baby potatoes
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½ cup Mount Zero Organic Mixed Olives
- 250 grams vine-ripened tomatoes
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Good glug of Mount Zero Frantoio Extra Virgin Olive Oil
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Mount Zero Pink Lake Salt, to taste
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Freshly cracked black pepper, to taste
Directions
Preheat oven to 180 degrees Celsius.
In a large roasting pan, toss the potatoes, garlic, lemon and red onion with olive oil.
- Place the chicken, skin-side up, amongst the vegetables and drizzle with some more olive oil.
Season the chicken and vegetables generously with salt and pepper.
Roast for about 1 hour and then increase the oven temperature to 200 degrees Celsius.
Add the olives and place the tomatoes on top of the chicken and cook for a further 20 mins.
To check if the chicken is cooked, pierce the thickest part with a skewer – if it’s ready, the juices should run clear. Let chicken rest for 10 minutes, then serve.