Baked chicken with lemon, potato and olives

Serves: 4 | Preparation Time: 30 min


  • 1 kg roasting potatoes, such as desiree
  • 1 red onion, peeled and cut into wedges
  • 75 g green olives
  • 1 lemon, sliced
  • 50 g pancetta, cut into strips
  • 2 bay leaves
  • 1 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • 120 ml chicken stock
  • 1.7 kg FREE RANGE chicken, jointed
  • 1 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • chopped flat-leaf parsley, (optional)


Preheat the oven to 180C/Gas 4 

Cut the potatoes into chunks and place in a roasting tin or ovenproof dish

Scatter over the onions, olives, lemon, pancetta and bay leaves 

Stir in the tomato paste and balsamic vinegar into the chicken stock, and then pour over the potatoes 

Lay the chicken pieces on top, drizzle with the olive oil and sprinkle with salt and pepper 

Roast for 50 minutes or until the chicken is golden. Transfer the chicken pieces to a warm plate, cover with foil and set aside to rest in a warm place 

Increase the oven setting to 220C/Gas 7 and return the roasting tin or dish to the oven for 10 minutes or until the potatoes, onion and lemon slices are well covered. 

Place the chicken back on top of the potatoes, scatter over some chopped parsley, if you like, and serve