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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
Serves: 4
Ingredients
- 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
Method
- 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.
- Add the potatoes, sage and shallots. Return to the oven and continue to cook for a further 30 minutes.
- 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.
- 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.
Comments
Nutritional Info
Typical values per serving:
| Energy |
4577.296kJ 1094.0kcal |
|---|---|
| Fat | 75.0g |
This recipe was first published in Thu Oct 01 01:00:00 BST 1998.
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