Roast chicken with red pepper and olive relish


Ingredients 16
Servings 4
Time

Ingredients

  • 15
    ml
    olive oil
  • 2
    large cloves garlic, finely chopped
  • salt and milled black pepper
  • 2
    kg
    chicken, halved lengthways
  • 4
    potatoes, peeled and cut into wedges
  • 500
    ml
    boiling water
  • RED PEPPER AND OLIVE RELISH
  • 30
    ml
    olive oil
  • 1
    large onion, finely chopped
  • 4
    large cloves garlic, finely chopped
  • 1
    red sweet pepper, halved, seeded and finely chopped
  • 24
    black olives, pitted and chopped
  • 30
    ml
    capers, chopped
  • 4
    anchovy fillets, chopped
  • 30
    ml
    leaves from lemon thyme sprigs
  • 2
    ml
    red pepper flakes
 

Method

 
Pat olive oil, garlic and seasoning over chicken. Place potatoes in a roasting pan and add boiling water. Arrange chicken on rack and place over potatoes. Cover loosely with foil and roast at 200 ºC, in centre of oven, for 30 minutes. Uncover and roast for a further 1 1/4 hours, or until chicken is golden brown. RED PEPPER AND OLIVE RELISH: While chicken is roasting, heat oil in a pan and add onion and garlic. Sauté for 5 to 6 minutes, add red pepper, olives, capers, anchovies, thyme and pepper flakes. Heat through. Serve each portion of chicken with a spoonful of relish, steamed green beans and potatoes.
 

Read more on: poultry  |  roast
 

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