roast chicken with olives, tomatoes & potatoes

Author

Cassandra Morris for Fig and Salt

Ingredients

• 1 whole organic chicken, cut into 6 pieces
• 1 whole head of garlic, cut in half (leave skin attached)
• 2 red onions, cut into wedges
• 1 lemon, halved
• 10 baby potatoes
• ½ cup Mount Zero Organic Mixed Olives
• 250 grams vine-ripened tomatoes
• Good glug of Mount Zero Frantoio Extra Virgin Olive Oil
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste

Directions

1. Preheat oven to 180 degrees Celsius.
2. In a large roasting pan, toss the potatoes, garlic, lemon and red onion with olive oil.
3. Place the chicken, skin-side up, amongst the vegetables and drizzle with some more olive oil.
4. Season the chicken and vegetables generously with salt and pepper.
5. Roast for about 1 hour and then increase the oven temperature to 200 degrees Celsius.
6. Add the olives and place the tomatoes on top of the chicken and cook for a further 20 mins.
7. 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.