Italian Roast Chicken With Peppers and Olives

A celebratory roast chicken cooked with vibrant peppers, leeks, and olives for an intensely flavoured, sunny Mediterranean dish.

Healthy Chicken Dairy Free Gluten Free Roast Peppers

Estimated Nutrition

Calories

903

kcal / serving

3612 kcal total

Carbs

10.5g

per serving

42.1 g total

Fat

64.6g

per serving

258.4 g total

Protein

71.4g

per serving

285.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

unwaxed, cut in half

Meat

1.5

Chicken

preferably organic

NutsSeeds

sprig

Rosemary

to taste

Sea Salt

flakes

to taste

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

Vegetables

piece

Leek

washed, trimmed, cut into logs and sliced lengthways

piece

Red Pepper

cored, seeded, and sliced into strips

piece

Orange Pepper

cored, seeded, and sliced into strips

piece

Yellow Pepper

cored, seeded, and sliced into strips

100

Black Olives

pitted dry-packed

Method

Preheat the oven to 200°C.

Place the chicken in a roasting tin and insert lemon halves and two rosemary sprigs into the cavity.

Add sliced leeks and peppers to the roasting tin.

Add olives, remaining rosemary, salt, and pepper to the tin.

Drizzle olive oil over the chicken and vegetables and toss the vegetables to coat.

Roast for 60 to 75 minutes until the chicken is cooked through and juices run clear.

Rest the chicken for 10 minutes while keeping the vegetables in the warm, switched-off oven.

Carve the chicken and serve on a platter with the roasted vegetables and pan juices.