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    Mediterranean Pot Roast Chicken

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    Mediterranean Pot Roast Chicken

    A whole chicken roasted and served with sundried tomatoes, olives and potatoes is a complete meal in itself. A wide range of olives are available from the delicatessen counter, including mixed green and black olives in herbs, large black olives, Tuscan and Kalamata olives.

    • Preparation time: 20 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 4


    • 2 tbsp olive oil
    • Free-range corn fed chicken weighing approximately 1.5-1.75kg
    • 1 x 200g pack Waitrose Danish Smoked Bacon Lardons
    • 2 cloves garlic, peeled and roughly chopped
    • 700g Desirée potatoes, peeled and diced
    • 1 pack fresh sage leaves, roughly chopped
    • 12 shallots, peeled and halved
    • 1 x 280g jar Waitrose Sundried Tomatoes in Oil, drained and chopped
    • 20 mixed Green and Black Olives in Herbs


    1. Heat the oil in a flameproof casserole dish. Add the chicken and brown all sides for 2-3 minutes. Add the bacon and garlic and cook for 3-4 minutes. Cover and place in a preheated oven 180ºC, gas mark 4 for 30 minutes.
    2. Add the potatoes, sage and shallots. Return to the oven and continue to cook for a further 30 minutes.
    3. Stir in the sundried tomatoes and olives and cook for a final 10 minutes or until the chicken is thoroughly cooked. Check by piercing the thickest part of the leg with a sharp knife; if the juices run clear, the chicken is cooked.
    4. Remove the chicken from the casserole using two forks and place on a warmed serving plate. Arrange potatoes, tomatoes and remaining ingredients around the chicken. Spoon the juice over the top and garnish with fresh sage leaves.

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