Pot Roasted Mediterranean Chicken

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Pot Roasted Mediterranean Chicken
Pot Roasted Mediterranean Chicken
Pot Roasted Mediterranean Chicken served with barley couscous
Servings:Serves 4 to 6 people
Calories per serving:794
Ready in:2 hours
Prep. time:15 minutes
Cook time:1 hour 45 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:27th October 2012
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Carving Pot Roasted Mediterranean Chicken
Pot Roasted Mediterranean Chicken, cooked
Ready for the oven
Garlic, olive oil and herb rub, the lazy way
Garlic and herb rub. I added a some parsley to bulk out my meagre winter herbs

A nice Mediterranean-style chicken recipe.

Ingredients

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Mise en place

  • Preheat the oven to 220° C (425° F - gas 7)

Method

  1. Remove the parson's nose from the chicken.
  2. Season the chicken inside and out. Mash the herbs and garlic with 3 tablespoons of oil to form a paste.
  3. Slide your fingers between the skin and flesh of the chicken and rub the paste as evenly as possible over the breasts. Chop half of the lemon slices and mix with half the olives and half the mushrooms. Stuff the cavity with this mixture. in the cavity.
  4. Put the bird in a heavy casserole (such as Le Creuset). Scatter round the sun-dried tomatoes, green pepper slices, onion, remaining lemon, olives and mushrooms and pour over the wine and the remaining olive oil.
  5. Roast for about 1 ¾ hours. Covered for the first 45 minutes, remove the cover then baste every 20 minutes until the chicken is properly cooked,
  6. To serve, spoon the vegetables from the cavity and set the chicken on a board.
  7. Skim fat off the juices in the casserole, bring to the boil and serve hot with the carved chicken. Delicious with barley couscous.

(Orlando Murrin in The Daily Express)


Serving suggestion

Delicious with barley couscous.

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Belazu products used in this recipe

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