Free Recipe Mediterranean Pot Roast Chicken
Recipe Type: W Recipes
Recipe Preparation: cook
Cooking Ingredients for Mediterranean Pot Roast Chicken Recipe
30 ml Olive oil; (2tbsp)
Free-range corn fed chicken
-weighing; (3-4lb)
; approximately 1.5-1.75kg
1 200 g pack Waitrose Danish
-Smoked Bacon
; Lardons
2 Cloves garlic; peeled and
-roughly
; chopped
700 g Desir‚e potatoes; peeled and
-diced (1
;-1/2lb)
1 pk Fresh sage leaves; roughly
-chopped
12 Shallots; peeled and halved
1 280 g jar Waitrose Sundried
-Tomatoes in; drained and
-chopped
; Oil
20 Mixed Green and Black Olives
-in Herbs
Mediterranean Pot Roast Chicken Preparation
Heat the oil in a flameproof casserole dish. Add the chicken and brown all sides for 2-3 minutes. Add the bacon and garlic and cook for 3-4 minutes. Cover and place in a preheated oven 180ºC, 350ºF, gas mark 4 for 30 minutes. Add the potatoes, sage and shallots. Return to the oven and continue to cook for a further 30 minutes. Stir in the sundried tomatoes and olives and cook for a final 10 minutes or until 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. Converted by MC_Buster. 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. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Mediterranean Pot Roast Chicken?
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