Serves 6 | Prep Time – 30 min | Cook Time – 55 min
Ingredients
6 kg (3.2 lb) whole chicken
3/4 cup pitted green olives, halved
4 cloves garlic, peeled and halved
1/2 cup chopped flat-leaf parsley
2 tablespoons grated lemon zest
250g (8 oz) cherry tomatoes
cracked black pepper and sea salt
2 tablespoons olive oil
Instructions
Preheat the oven to 200°C (400°F).
Soak the olives in cold water for 5 minutes to remove the excess salt. Drain.
Divide the chicken into 8 pieces or ask your butcher to do so. Place the chicken in a baking dish, skin side up, and put a piece of garlic under each chicken portion.
Combine the olives, parsley, lemon zest, tomatoes, pepper, salt and olive oil and spoon over the chicken.
Bake for 45-55 minutes or until the chicken is golden and cooked through.
Place on serving plates and serve drizzled with the pan juices.
