Italian roast chicken with peppers & olives

Charlotte has kindly shared her Italian roast chicken recipe with us. Charlotte’s been a member of our customer team for just over two years now. She inherited her love of cooking from her mum, who is a chef. This herby dish is full of fresh flavours which complement the succulent free range chicken beautifully.

1 hour 30 mins

4

Easy

• 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

1. Preheat the oven to 200⁰C 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.