This is something I've tried several years ago but never get a chance to cook it at home. I'm not sure how it was done but I only know black olives were used so I decided to just try it out with whatever I can find in my fridge. The chicken turned out tasty and my family enjoyed their dinner :-)
Roast Chicken with Olives and Lemon
Ingredients1 kg chicken
3 - 4 granola potatoes, washed clean and cut into wedges (I pre-cooked them in the microwave for 4 - 5 mins with olive oil and salt)
1 tbsp sea salt
1/2 tsp dried mixed herbs
8 - 10 black pitted olives, finely chopped
1 lemon, thinly sliced
3 - 4 bulbs garlic
- Wash, clean and pat the chicken dry with paper towels all over, including the cavity.
- Rub sea salt all over the chicken and inside the cavity.
- In a separate bowl, combine dried mixed herbs and olives.
- Spread the contents of the bowl onto the chicken including the cavity. Gently separate the skin and rub the leftover mixture on your fingers onto the chicken breast.
- Stuff as many cloves of garlic and lemon slices into the cavity of the chicken. Let the chicken marinate for 10 minutes.
- Line the roasting pan with aluminium foil (this is for easier clean up later).
- Arrange the potatoes and balance garlic in a single layer on the prepared pan.
- Place the chicken (breast side up) on the prepared pan.
- Bake in preheated oven of 250C for around 40 mins.
- Remove from oven and pour out drippings collected from the pan. Turn the chicken over and roast for another 15 - 20 mins. Remove drippings collected again.
- Reduce temperature to 220C. Turn the chicken over again, breast side up, and roast for another 10 - 15 mins, or till chicken is cooked.
- Allow to cool for at least 10 mins before serving.
To check if the chicken is cook thoroughly, pierce a satay stick/skewer between the drumstick and the thigh. It is cooked if the juice runs clear. If there are still streaks of blood (pink liquid), cook the chicken longer.