Chicken with Olives and Lemons

From Chicken & Other Fowl by John Torode

This is a very easy though satisfying, full of flavor roast chicken.


  • 1 large chicken
  • 3 whole lemons, quartered
  • 24 big green and purple olives
  • 1kg new potatoes
  • 4tbls olive oil
  • Salt and pepper


Pre heat oven 160c, season the chicken inside and out with salt and pepper and fill the cavity with most of the lemons and olives. Give a good shake.

Place potatoes in a large oven proof cast-iron casserole pot and squash them a bit. Put the chicken on top and pour olive oil and lemons mixture over it, letting the bit roll off on to the potatoes. Season well, then place pot in oven and roast for at least one and a half hours.

Check chicken is cooked by sticking a skewer between the legs and breast. If the juice that runs out is clear, the chicken is cooked and if not continue roasting until cooked.

When done lift chicken from dish and our all the bits from inside the cavity over the potatoes. Set chicken on a carving board. Place pot over high heat and bring to boil while you cut the chicken into big hunks. Return the chicken to the pot along with any juices and take the pot to the table.