Italian Roast Chicken with Olives
Italian Roast Chicken with Olives



  • whole chicken, approx 1.5 kg
  • 1 lemon, halved
  • 4 sprigs of rosemary
  • 3 leeks, trimmed
  • 2 red capsicum
  • 1 orange capsicum
  • 1 yellow capsicum
  • 100g pitted black olives
  • 4 tbsp olive oil
  • Salt and pepper
  • Preheat the oven to 200C. Pop the chicken in a roasting tin, and stuff the cavity with the lemon halves and 2 rosemary sprigs. Cut each leek into three, slice lengthways, and add to the tin. Slice the capsicum and place alongside the chicken, followed by the olives, the olive oil, the other rosemary sprigs and some salt and pepper. Toss lightly to cover, season the meat, and cook in the oven for 1.5 hours.
  • Transfer the chicken to a carving board, and cut up into big chunks, which can be placed on a serving platter. Surround with the roasted vegetables and olives, and drizzle with the pan juices. Delicious!
2 hr
4 serving

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