Roasted chicken is our favourite, and when it involves loads of garlic it’s going to taste even better. If you are a lover of capsicum’s (or peppers), you will love this dish, the capsicum’s cooks down to a nice soft texture and the skin just falls off. This is a great recipe for a one pot dinner, it’s quick to prepare and once it’s in the oven you are done, sit back and wait for those flavours to infuse the roasted chicken.
1 whole chicken cut into 8 (no skin)
3 large capsicum cut into stripes
10 cloves garlic unpeeled
3 bay leaves
3 sprigs rosemary (roughly 2 tablespoons)
5 tablespoons black olives
5 tablespoons olive oil
Preheat the oven to 180°C.
Wash and cut the capsicums by halving them first, then cut each half into 4 long stripes. In a large baking dish, put your cut capsicums on the bottom of the dish and add the chicken pieces, garlic, bay leaves, rosemary, olives and olive oil. Season with salt and paper to taste and mix thoroughly with your hands.
Cover the dish with a lid or foil, bake for 1 1/2 hours, or until the chicken is cooked through.
Remove from the oven, uncover and leave to rest for about 10 minutes. Serve warm with rice or couscous on the side and some crusty bread would be perfect.
I buy my hormone free chicken from Mr Wee in Singapore. Contact phone +65 9139 2189