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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.

HealthyChickenDairy FreeGluten FreeRoastPeppers

Estimated Nutrition

Per Serving Total
Calories 903 kcals 3612 kcals
Carbohydrates 10.5 grams 42.1 grams
Fat 64.6 grams 258.4 grams
Protein 71.4 grams 285.5 grams
Cook Time
75 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
1
piece
Lemon
unwaxed, cut in half
Meat
1.5
kg
Chicken
preferably organic
NutsSeeds
4
sprig
Rosemary
1
to taste
Sea Salt
flakes
1
to taste
Black Pepper
freshly ground
OilsFats
4
tbsp
Olive Oil
Vegetables
3
piece
Leek
washed, trimmed, cut into logs and sliced lengthways
2
piece
Red Pepper
cored, seeded, and sliced into strips
1
piece
Orange Pepper
cored, seeded, and sliced into strips
1
piece
Yellow Pepper
cored, seeded, and sliced into strips
100
g
Black Olives
pitted dry-packed

Steps

  • 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.