Italian roast chicken with capsicums and olives
This fantastic one dish recipe of Italian roast chicken with capsicums, leeks, olives and potatoes is a delightful and flavour packed dish that brings together the warmth of Mediterranean cuisine into a hearty dinner time treat.
It's a simple yet elegant meal, perfect for a family dinner or a special occasion. The combination of herbs and onions with the chicken, capsicums, and olives creates a harmonious blend of flavours that is typically Italian and utterly satisfying.
Nutrients
Per serving
Steps
Preheat oven to 200C/190C fan
Steam the potatoes until just cooked
Place the chicken in a deep large baking tray and put 1 lemon and bunch of parsley into the cavity
Add all the vegetables and olives into the baking tray adding a couple of sprigs of rosmary
Pour the olive oil over the chicken and mix together the vegetables ensuring they are well coated in oil
Season the chicken liberally with salt and add pepper and the dried oregano
Cook for 1 - 1 1/4 hours until the chicken is cooked through
Transfer the chicken to a chopping board and sit for 10 mins
Return the tray with the vegetables to the oven and turn the oven off
Chop up the chicken into large pieces and place on a large platter together with the vegetables
Pour over any excess juices and add some chopped parsley on top
Ingredients
| 1.5 kg | 1 Whole chicken |
| 2 | Lemons quartered |
| 2 | Leeks cut into large chunks |
| 2 | Red capsicums cut into large chunks |
| 2 | Yellow capsicums cut into large chunks |
| 2 | Red onions cut into large chunks |
| 300g | Potatoes cut into large chunks |
| 100g | Pitted black olives |
| 1 | Bunch of rosemary |
| 1 | Bunch of parsley |
| 3 | Tbs olive oil |
| 1 | Tbs dried oregano |
| 1 | Salt and pepper to taste |
