Mediterranean pot roast chicken

Yield: 4 servings

Measure Ingredient
30 millilitres Olive oil; (2tbsp)
\N \N Free-range corn fed chicken weighing; (3-4lb)
\N \N ; approximately 1.5-1.75kg
1 \N 200 g pack Waitrose Danish Smoked Bacon
\N \N ; Lardons
2 \N Cloves garlic; peeled and roughly
\N \N ; chopped
700 grams Desir‚e potatoes; peeled and diced (1
\N \N ; 1/2lb)
1 pack Fresh sage leaves; roughly chopped
12 \N Shallots; peeled and halved
1 \N 280 g jar Waitrose Sundried Tomatoes in; drained and chopped
\N \N ; Oil
20 \N Mixed Green and Black Olives in Herbs

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, 350ºF, 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.

Converted by MC_Buster.

NOTES : 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.

Converted by MM_Buster v2.0l.

Similar recipes