Olive oil roasted chicken with Mediterranean vegetables
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- Yield
- 4
- Difficulty Level Easy
Ingredients
- 2kg/4.5lb organic free range chicken
- 150ml/2/3 cup extra virgin olive oil
- 1/2 lemon
- Few sprigs of fresh thyme, or 1/2 tsp dried thyme
- 450g/1 lb. small new potatoes
- 1 red pepper, seeded and quartered
- 1 fennel bulb, trimmed and quartered
- 4 large garlic cloves, unpeeled
- Coarse salt and ground black pepper
Directions
- 1. Preheat oven to 200°c/400°f.
- 2. Rub the chicken all over with olive oil, season with pepper and place the lemon half inside the bird, with a sprig or two of thyme.
- 3. Place the chicken breast side down in a large roasting pan and roast for about 30 minutes.
- 4. Remove the chicken from the oven, turn right side up and season with salt.
- 5. Add the vegetables and garlic, roll them into the pan juices.
- 6. Drizzle the vegetables with the remaining olive oil, season and add any remaining thyme.
- 7. Reduce oven temp to 180°c/375°f and continue to roast for another 50 minutes, basting and turning vegetables occasionally.
- 8. Chicken is done if juices run clear when pierced between the thigh and breast, vegetables should be just beginning to brown.
- 9. Serve the skimmed juices in a gravy boat.
