For me the novice cook...making Italian Roast Chicken with Peppers and Olives for the first time. My bird is 1.7kg and says to cook for 1hr 46mins. This is a lot longer than the recipe and I don’t want to frazzle the vegetables. Should I start the chicken off and then put the veg in after 30 mins or so?. Please help! Big thanks.
Nigella's Italian Roast Chicken With Peppers And Olives (from NIGELLISSIMA) is a one-pan dish where the vegetables are roasted in the same pan as the chicken. The cooking time is 1-1¼ hours for a 1.5kg/3-pound chicken.
Larger chickens may take a little longer but a 1.7kg chicken is only likely to take about 15 minutes longer. The vegetables are in the bottom of a roasting pan and are bathed in the juices from the chicken and shielded slightly from the direct heat of the oven by the sides of the roasting pan. So the risk of them burning is quite low. If you put the vegetables in later then they may end up being undercooked. So we would suggest starting the vegetables and chicken together and then checking the chicken after 1¼ hours. If the chicken is not quite cooked, transfer it to a baking sheet or another roasting pan, return the chicken (alone) to the oven and cook for a further 15-30 minutes, until cooked through. Leave the vegetables in their pan, loosely covered, in a draught-free place then uncover and put them back in the turned-off oven for 10 minutes while the chicken rests. To check if the chicken is cooked, insert the tip of a thin, sharp knife into the thickest part of the thigh. The juices should run clear. If the juices are pink, or there are any traces of blood, then cook the chicken for 10 minutes longer and check again.