Roast Chicken with Olives and Lemon

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 :-)

Do you see the 2 dark patches on the breast?  I lined 2 slices of lemon on it and it got charred :P

The leftover chicken breast was shredded and we had chicken porridge the next day ;-)

Roast Chicken with Olives and Lemon

Ingredients

1 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

Method

1. Wash, clean and pat the chicken dry with paper towels all over, including the cavity.
2. Rub sea salt all over the chicken and inside the cavity.
3. In a separate bowl, combine dried mixed herbs and olives.
4. 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.
5. Stuff as many cloves of garlic and lemon slices into the cavity of the chicken.  Let the chicken marinate for 10 minutes.
6. Line the roasting pan with aluminium foil (this is for easier clean up later).
7. Arrange the potatoes and balance garlic in a single layer on the prepared pan.
8. Place the chicken (breast side up) on the prepared pan.
9. Bake in preheated oven of 250C for around 40 mins.
10. 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. 
11. Reduce temperature to 220C.  Turn the chicken over again, breast side up, and roast for another 10 - 15 mins, or till chicken is cooked.
12. Allow to cool for at least 10 mins before serving.

Note

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.