Roast chicken with olives, tomatoes and potatoes

Cassandra Morris for Fig and Salt


Organic whole chicken (I asked my butcher to cut it into 6 pieces)

1 whole garlic cut in half (leave skin attached)

2 red onions cut into wedges

1 lemon cut into half Ingredients

10 baby potatoes 1

1/2 cup Mount Zero Mixed Olives

250 grams vine-ripened tomatoes

Mount Zero Frantoio olive oil   

Mount Zero Pink Lake salt



Preheat oven to 180’c In a large roasting pan

Toss the potatoes, garlic, lemon and red onion with some olive oil

Place the chicken, skin-side up, amongst the vegetables and drizzle with some more olive oil.

Season the chicken and vegetables salt and pepper.

Roast for about 1 hour and then increase the oven temperature to 200’c add the olives and place the tomatoes on top of the chicken and cook for a further 20 mins.

To check if the chicken is cooked pierce the thickest part with a skewer, the juices should run clear. Let chicken rest for 10 minutes then serve.

Recipe Ingredients from the Mount Zero Range