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Roast Chicken with Green Olives and Lemon Roast Potatoes

Ingredients

  • 1 Sheepdrove Organic whole chicken
  • 3 tbsp extra virgin olive oil
  • 2 tsp salt
  • black pepper
  • 150g green olives
  • for the potatoes
  • 1 kg potatoes, quartered lengthwise
  • 2 garlic cloves, crushed
  • juice 1 lemon
  • 3 tbsp olive oil
  • 2 tsp finely chopped fresh rosemary or 1/2 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper

Preparation method

Preheat the oven to 200C (400F) Gas 6.

Cooking instructions

Smear the chicken all over with olive oil and rub in the salt. Put a pinch of salt and pepper inside the cavity, together with the olives.

Combine the potato quarters with the garlic, lemon juice, olive oil, rosemary and salt and pepper; mix well to coat each potato quarter evenly.

Choose a roasting tin that will just accommodate the chicken and the vegetables. Place the chicken breast side down in the pan and surround with potatoes.

Roast the chicken (for approx 25 minutes per 500g) until golden brown with a crisp skin. If necessary turn the chicken breast side up to brown for the last 15 minutes of cooking.

To test for doneness, stick a fork into the chicken under the wing and hold the chicken up, cavity down; if juices run clear, not pink it is cooked through. Remove from the oven and let rest for 5 minutes to allow the juices to settle.

Carve and serve hot with the warm green olives, garlicky crisp potatoes, chicken juices and a crisp leafy salad.