Bring a little taste of Italy to the dinner table with our spin on a classic roast chicken. It’s guaranteed to be a family hit.
Serves66
Cook time1 hr 20 mins1 hour 20 minutes
Prep time15 mins15 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
1.8kg Coles RSPCA Approved Australian Whole Chicken
2 oregano sprigs
1 lemon, thinly sliced
2 tbs olive oil
2 tsp finely chopped oregano
1 tsp finely chopped thyme
1 garlic clove, crushed
500g baby potatoes
6 shallots, peeled
1 garlic bulb, halved
2/3 cup (80g) mixed pitted olives
1 tbs drained capers
1/2 cup (125ml) dry white wine
1/2 cup (125ml) chicken stock
1 large roma tomato, finely chopped
Flat-leaf parsley leaves, to serve
Lemon zest, to serve
Oregano sprigs, extra, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Pat the chicken dry with paper towel. Place on a clean work surface. Place oregano sprigs and half the lemon in the chicken cavity. Tie the legs together with kitchen string. Combine half the oil with the chopped oregano, thyme and crushed garlic in a small bowl. Season. Brush evenly over the chicken.
Step 2
Heat the remaining oil in a large flameproof casserole pan or roasting pan over medium-high heat. Add the potato and shallots and cook, turning, for 5 mins or until potatoes are light golden. Add the wine and bring to the boil. Remove from heat.
Step 3
Pour the stock over the potato mixture in the pan. Add the olives, capers, garlic bulb and remaining lemon. Arrange the chicken over the olive mixture in the pan. Roast for 1 hour. Sprinkle the tomato around the chicken. Roast for a further 15 mins or until cooked through and the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil and set aside for 10 mins to rest.
Step 4
Sprinkle the chicken with parsley, lemon zest and extra oregano sprigs to serve.
Prep time15 mins15 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
1.8kg Coles RSPCA Approved Australian Whole Chicken
2 oregano sprigs
1 lemon, thinly sliced
2 tbs olive oil
2 tsp finely chopped oregano
1 tsp finely chopped thyme
1 garlic clove, crushed
500g baby potatoes
6 shallots, peeled
1 garlic bulb, halved
2/3 cup (80g) mixed pitted olives
1 tbs drained capers
1/2 cup (125ml) dry white wine
1/2 cup (125ml) chicken stock
1 large roma tomato, finely chopped
Flat-leaf parsley leaves, to serve
Lemon zest, to serve
Oregano sprigs, extra, to serve
Description
Bring a little taste of Italy to the dinner table with our spin on a classic roast chicken. It’s guaranteed to be a family hit.
Method
Step 1
Preheat oven to 200°C. Pat the chicken dry with paper towel. Place on a clean work surface. Place oregano sprigs and half the lemon in the chicken cavity. Tie the legs together with kitchen string. Combine half the oil with the chopped oregano, thyme and crushed garlic in a small bowl. Season. Brush evenly over the chicken.
Step 2
Heat the remaining oil in a large flameproof casserole pan or roasting pan over medium-high heat. Add the potato and shallots and cook, turning, for 5 mins or until potatoes are light golden. Add the wine and bring to the boil. Remove from heat.
Step 3
Pour the stock over the potato mixture in the pan. Add the olives, capers, garlic bulb and remaining lemon. Arrange the chicken over the olive mixture in the pan. Roast for 1 hour. Sprinkle the tomato around the chicken. Roast for a further 15 mins or until cooked through and the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil and set aside for 10 mins to rest.
Step 4
Sprinkle the chicken with parsley, lemon zest and extra oregano sprigs to serve.
