Italian Roast Chicken with Peppers & Olives

Time

Serves

Ingredients

• 1.5kg Field & Flower chicken
• 1tsp oregano
• 1 yellow bell pepper, sliced lengthways into pieces
• 1 orange bell pepper, sliced lengthways into pieces
• 300g cherry tomatoes, cut in half
• 1 onion, peeled & cut into eighths
• 400g Anya potatoes, cut in half (or any other small potatoes)
• 1 lemon, cut in half
• 4 garlic cloves, peeled
• Small jar of green olives
• Rapeseed oil
• Sea salt & freshly ground black pepper

Instructions

1. Preheat the oven to 200°C and take the chicken out of the fridge (don't forget to remove the giblets from inside your chicken!)
2. Toss your vegetables in oil, season and put in the roasting dish.
3. Pop one half of the lemon inside your chicken and place the bird on top of the vegetables.
4. Squeeze the other half of the lemon over the chicken, then place in the roasting tin alongside the other vegetables. Rub a little oil into the skin of the chicken, season with sea salt, freshly ground black pepper and oregano.
5. Roast in the oven for 1 hour 20 minutes. To check if the chicken is cooked through, place a skewer in the thigh and check that the juices run clear. If they don't, pop it back in the oven for another 15 minutes and recheck.
6. Once cooked, take the chicken out of the tin and leave to rest for 15 minutes before serving with the roasted vegetables.