Roast chicken with peppers, olives & crunchy ciabatta

Roast chicken with peppers, olives & crunchy ciabatta

Roasting a jointed chicken saves cooking time, carving at the table, and means everyone can pick a bit of what they like. You can always use 4 chicken legs, halved, instead.

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  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook45 mins
  • Total time1 hr 5 mins

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  • kg medium whole chicken, jointed into 8 pieces
  • 2 red peppers, deseeded and thickly sliced
  • 4 sprig/s rosemary
  • 3 tbsp Belazu Cornicabra Extra Virgin Olive Oil
  • 400g Mutti Passata Gastronomia with Cherry Tomatoes
  • 350g Fragata Stoneless Manzanilla Olives Filled With Anchovy, drained
  • 1 Waitrose Mixed Olive Ciabatta


  1. Preheat the oven to 200ºC, gas mark 6. Place the chicken, peppers and rosemary in a large roasting tin and drizzle with 1 tbsp oil. Season, then roast for 20 minutes.

  2. Lift the chicken onto a large plate. Drain any excess fat in the tin, then add the passata and olives, stirring them together with the peppers.

  3. Return the chicken pieces to the tin and roast for 20-25 minutes more, until cooked through, with no pink meat and the juices run clear.

  4. Meanwhile, tear the ciabatta into a bowl in bitesized pieces and toss with the remaining oil. Scatter over a baking sheet and cook for 15-18 minutes on the shelf beneath the chicken, turning once or twice until crunchy and dark golden. Tip into a serving bowl, ready for scattering over the chicken.

Cook’s tip

Invite guests to help themselves to the ciabatta during the meal, rather than place it all on at the beginning. That way, it stays crunchy right down to the last mouthful.


Typical values per serving when made using specific products in recipe


3,437kJ/ 822kcals



Saturated Fat












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