lemon and olive roasted chicken

  • 2 lemons, thinly sliced
  • 1 head garlic, halved
  • 4 sprigs rosemary
  • 4 sprigs tarragon
  • ½ bunch lemon thyme
  • 1.6kg whole chicken, butterflied
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons sea salt flakes
  • 3 cups (450g) mixed olives+ 
  • watercress and store-bought pesto, to serve
  1. Preheat oven to 220°C (425°F). Place the lemon, garlic and half the rosemary, tarragon and thyme on a large oven tray. Top with the chicken and rub with the oil and salt. Cook for 20 minutes. 
  2. Add the olives and remaining herbs to the tray and cook for a further 15 minutes or until the chicken is golden and cooked through. Serve with the watercress and pesto. Serves 4. 

+ We used a mix of wild, kalamata and Sicilian olives.

RATE THIS RECIPE:
Reader ratings (3.89) 321751
Heather Aitken

Adding the herbs in batches adds so much extra frangrance and layers the flavours beautifully. This is a delicious recipe and even better if you use the juices and olives as a base for risotto! Just add a cup of white wine and then water - you don’t need any extra stock. Cook the whole thing in an oven safe skillet and you’ll still only need to use one pot grin

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