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One-pan slow-roasted chicken with olives

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Serve up something delicious thanks to this One-pan slow-roasted chicken. Packed with fresh oregano and salty olives, it's a great weekend meal when you're cooking for a crowd.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time15 minutes, (+ 10 mins resting time)
One-pan slow-roasted chicken with olives


  • 2kg Coles Australian RSPCA Approved Whole Chicken
  • 4 garlic cloves, bruised
  • 4 oregano sprigs
  • 1 lemon, cut into wedges
  • 2 red onions, cut into wedges
  • 2 tsp dried oregano
  • 2 tsp ground paprika
  • 2 tsp brown sugar
  • 1 tbs olive oil
  • 1 cup (250ml) chicken stock
  • 300g green beans, trimmed
  • 250g cherry tomatoes
  • ½ cup (80g) kalamata olives
  • 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.


  1. Step 1

    Preheat oven to 150°C. Pat the chicken cavity dry with paper towel. Place the garlic, oregano sprigs, half the lemon wedges and one-quarter of the onion in the cavity. Tie the legs together with kitchen string. Place in a roasting pan.
  2. Step 2

    Combine the dried oregano, paprika, sugar and oil in a small bowl. Season. Spread all over the chicken. Place the remaining onion around the chicken. Pour the stock around the chicken. Roast for 2¼ hours.
  3. Step 3

    Place the beans, tomatoes and olives around the chicken. Roast for a further 15 mins or until the juices run clear when tested in the thickest part of the thigh. Cover the chicken with foil and set aside for 10 mins to rest.
  4. Step 4

    Serve with remaining lemon wedges and extra oregano sprigs.