roast chicken with olives, tomatoes & potatoes
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
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.