We always enjoy a bit of roast chicken, but for a bit of variety today’s recipe comes from Nigellissima and is an Italian take on the meal.
The chicken gets a lemon and some rosemary stuffed inside it and then sits in a roasting tin with some chopped leek, red pepper, and a few black olives – plus some more rosemary for good measure. The whole thing sat in the oven for about an hour and a half and then it’s done. Simple.
The only problem I had with this was that by the time the chicken was cooked, the veg was starting to burn a bit. Not enough to ruin it, but I think a bigger chicken would have bigger problems.