roast chicken with olives, tomatoes & potatoes
Cassandra Morris for Fig and Salt
Directions
- Preheat oven to 180 degrees Celsius.
- In a large roasting pan, toss the potatoes, garlic, lemon and red onion with olive oil.
- Place the chicken, skin-side up, amongst the vegetables and drizzle with some more olive oil.
- Season the chicken and vegetables generously with salt and pepper.
- Roast for about 1 hour and then increase the oven temperature to 200 degrees Celsius.
- Add the olives and place the tomatoes on top of the chicken and cook for a further 20 mins.
- To check if the chicken is cooked, pierce the thickest part with a skewer – if it’s ready, the juices should run clear. Let chicken rest for 10 minutes, then serve.
