Mediterranean Pot Roast Chicken Recipe
Servings: 4
Ingredients
- 30 ml Extra virgin olive oil, (2tbsp) Free-range corn fed chicken weighing, (3-4lb) approximately 1.5-1.75kg
- 1 x 200 g pack Waitrose Danish Smoked Bacon Lardons
- 2 x Cloves garlic, peeled and roughly minced
- 700 gm Desiree potatoes, peeled and diced (1 1/2lb)
- 1 pkt Fresh sage leaves, roughly minced
- 12 x Shallots, peeled and halved
- 1 x 280 g jar Waitrose Sundried Tomatoes in, liquid removed and minced Oil
- 20 x Mixed Green and Black Olives in Herbs
Directions
- Heat the oil in a flameproof casserole dish. Add in the chicken and brown all sides for 2-3 min. Add in the bacon and garlic and cook for 3-4 min.
- Cover and place in a preheated oven 180 C, 350 F, gas mark 4 for 30 min.
- Add in the potatoes, sage and shallots. Return to the oven and continue to cook for a further 30 min.
- Stir in the sundried tomatoes and olives and cook for a final 10 min or possibly till 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 62 | 34% |
| Total Fat 7.03g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 718mg | 21% |
| Total Carbs 27.92g | 7% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.03g | 1% |
| Protein 3.02g | 5% |
