One Pot Roast Chicken
Serving: 6
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Directions
- Pre-heat the oven to 180°C.
- Prepare the whole chicken by placing the onion and bouquet garni in the cavity.
- Season with salt and black pepper.
- In a large roasting tray, add the potatoes, peppers, onion, carrots, rosemary stalks, bacon, tomatoes, and green olives, season with salt and pepper and drizzle with olive oil.
- Place the whole chicken on the bed of vegetables, cover with foil and roast for 40-45 minutes.
- Remove the foil and place in the oven to brown for a further 10-15 minutes or until golden.
- Remove and allow to rest for 5 minutes before serving
Ingredients
- 1 whole chicken
- 1 onion, peeled, for the chicken cavity
- Fresh bouquet garni, for the chicken cavity
- Salt and freshly ground pepper to taste
- 1.50 kg potatoes, peeled and quartered
- 1 each red and yellow peppers, seeded and cut into wedges
- 2 red onions, peeled and cut into 8 wedges
- 4 carrots cut into chunks
- 2 rosemary stalks
- 200 g back bacon, diced
- About 20 cherry tomatoes
- Large handful of green olives
- 30 ml olive oil