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 mixed olives
250 grams vine ripened tomatoes
Mount Zero Olive oil
Mount Zero Pink Lake salt
Pepper
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.
